I like a nice hearty soup and this one is just as delicious as it looks.
First butterfly then flatten two chicken breasts sandwiched between Clingfilm with a rolling pin until they are approximately 1/2 cm thick. Season and fry in a frying pan with a little olive oil for 5-6 minutes on each side until cooked.
Whilst the chicken is cooking, in saucepan add the whites of two spring onions chopped into 1/2cm discs, along with some grated root ginger – about the size of your thumb and one clove of crushed garlic. Fry for a couple of minutes then add 2 teaspoons of red thai paste (or to your taste). Give everything a stir then allow to cook for a further couple of minutes before adding approximately 500ml of chicken stock, a tin of coconut milk, the juice of one lime and a tablespoon of peanut butter. Stir, reduce the heat and allow to simmer for 10 minutes. After 10 minutes add a Next of egg noddles and allow to cook for 5 minutes then serve immediately with chicken sliced over the top and the greens from the spring onions.