THAI CHICKEN AND NOODLE SOUP

2 boneless chicken breasts
1 cup thread egg noodles
1 teaspoon oil
4-5 Garlic cloves
1 chopped spring onions
4 cups of Chicken stock
1 teaspoon of crunchy peanut butter
1 inch Ginger sliced
1 Teaspoon chopped Coriander leaves
2 slit red chilies
1 teaspoon lemon juice
1/4 cup coconut milk
Salt to taste

Remove skin and cut chicken into fine pieces.

Heat oil in a pan; add garlic, spring onion and sautfor 1 minute on medium heat until golden brown.

Add Chicken stock, peanut butter, ginger and chicken. Bring it to a boil.

When Chicken is cooked, add salt, coriander leaves, red chilies and lemon juice. Bring to a boil again.

Stir in egg noodles and coconut milk and immediately take the pan off the heat.

Cover and leave it for two minutes. Sprinkle pepper powder on it and serve hot.

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