Thai Chicken Noodle Soup Pic cred: Ruhana EbrahimRec cred: @mama_taught_me_wel Ingredients:2 Large chicken fillet (cubed)2 tablespoon oilSalt and freshly ground pepper 1 teaspoon ground garlic paste2 tablespoon grated galangal (or ginger)½ teaspoon ground green chillies (or more)1 can coconut milk4 cups water1 tablespoon Robertson's exotic thai spice or chicken stock powder (I use golden spice) or 2 tablespoon soy sauce100g thin rice noodles1 small tray baby corn1 small tray sugar snap peas1 lime (juiced)Coriander Method:1. In a deep pot add oil, garlic, ginger, green chillies, chicken, soy sauce, a pinch of salt and freshly ground pepper. 2. Cook on high for 3 minutes till chicken turns white.3. Add coconut milk, water, chicken stock powder, corn & peas.4. Cook for 30 minutes on low till veg & chicken cooked through. 5. Boil noodles for 3-4min. Rinse under cold water.6. Add to pot with lime juice and mix in.7. Taste to see if more salt and pepper is needed.8. Garnish with coriander. Note: If you have Thai Curry paste on hand, I would add some to taste as well.