Ok, threw this one together for lunch on Sunday:
Chicken Noodle soup
Soak a handful of thin rice noodles (not the bean thread sort, a bit
thicker) in boiling water for 5 minutes.
fry half a finly sliced onion, a crushed garlic clove and a tespoon
minced ginger in some canola oil until soft. Stir in a heaped teaspoon
sambal blachan and fry until fragrant.
Chop a chicken breast into 2cm cubes and fry in onion paste mixture
until browned.
Add a couple of cups of chicken stock, a chopped tomato and bring to
the boil. Simmer about 5 minutes, stir in the drained noodles and half
a cup of coconut cream. Heat until just below the boil. Ladle into
bowls and garnish with a handful of chopped coriander, thai basil and
thinly sliced chilli. Serve with a box of tissues.
It fed two of us very well. (Yes we are chilli heads!)
Fey