1 tbsp vegetable oil
1 large onion, thinly sliced
1-2 garlic cloves, peeled and grated
3cm-piece of ginger, grated
1 red chilli, deseeded and finely chopped, plus extra sliced chilli to garnish
1 tsp ground turmeric
200g skinless chicken breasts, cut into strips
900ml hot chicken or vegetable stock
1 tsp cornflour
1 tsp medium (or hot if you like heat) curry powder
160ml coconut cream
Juice of 1 lime, plus wedges to serve
300g ready-to-wok noodles (try Woolworths)
6 spring onions, sliced diagonally
2 soft-boiled eggs, quartered
- Heat the vegetable oil in a pan or wok, add the sliced onion and gently fry for 5 min. Add the grated garlic, grated ginger, red chilli, turmeric and chicken breast strips and stir-fry for 2 min.
- Pour in the stock, bring to the boil and then turn down the heat to a simmer. Mix the cornflour with the curry powder and add 1 tbsp cold water to make a paste. Gradually add to the pan, stirring, and simmer for a further 5 min.
- Add the coconut cream and lime juice, bring back to the boil then add the noodles and spring onions and heat through for 2 min.
- Share into bowls and top each one with the soft-boiled egg quarters, red chilli garnish and coriander leaves. Serve with lime wedges.