Cooking time •
40
mins
Preparation time •
13
mins
Serves •
50
Coconut Cream Chicken Noodle Soup
Fresh coriander, egg noodles, Royco Chicken ala King and sweet coconut milk are added to an otherwise classic chicken soup to create a spectacular Asia-inspired dish for your signature menu.
Ingredients
- 4kg skinless, boneless chicken breasts, cut in strips
- 500g Royco Chicken ala King Cook-In Sauce
- 1 liter cooking oil
- 5 tins coconut
- 2kg large onions, finely chopped
- 1kg large carrots, chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 3 leaves dry bay leaves
- 500g chicken spice mix
- 1kg egg noodles (or pre-cooked according to packet instructions)
- Salt and pepper, to season
- 1 bunch fresh coriander, roughly chopped
- Water or vegetable stock, as needed
Method
- Blend onions, carrots, and celery until fine and sauté in a large pot, stirring every few minutes until the vegetables begin to soften, for about 10 minutes
- Stir in the chicken strips, spice mix, garlic, bay leaves, and continue to cook, while stirring constantly to prevent burning at the bottom for about 2-3 minutes.
- Pour in half vegetable stock and bring the soup to a low simmer, then partially cover the pot with a lid and cook, stirring a few times until the chicken strips are cooked through; about 30-40 minutes.
- Stir in a mixture of Royco Chicken ala King Cook-In Sauce and vegetable stock, coconut cream, cooked noodles, simmer and reduce to the right creamy and soup consistency.
- Season accordingly with salt and pepper and serve hot garnished with fresh coriander.