Coconut, Chicken and Kaffir Lime Soup

This dish would have to be one of the spiciest meals I have ever tasted in my life! I love chillis and curry, but never though I'd be eating the two together. Get ready to breathe out fire.

- 1 tablespoon peanut oil

- 600g chicken

- 1/4 cup green curry paste

- 1 litre chicken stock

- 800ml coconut milk

- 1 green chilli

- 8 kaffir lime leaves, torn

- 125g vermicelli noodles 

- 2 tablespoons palm sugar

- 2 tablespoons lime juice

- 2 tablespoons fish sauce

1. Heat oil in a frypan and cook chicken.

2. In a boiler, heat the curry paste until it becomes fragrant. 

3. Add the cooked chicken, along with with the stock, coconut milk, chilli, and lime leaves. 

4. Bring the soup to the boil, then simmer uncovered for 30 minutes, skimming the top occasionally. 

5. After 30 minutes, add the noodles and cook for approximately 2 minutes until the noodles are tender. 

6. Stir in the palm sugar, lime juice and fish sauce.