Chicken Coconut Noodles

My cooking method is really simple. I don’t over think about it!  Some of my friends get really stressed and intense when they are walking into the kitchen and start to prepare food. Stop, take a deep breath and look around. Sometimes you have to trust your intuition. Like the recipe this week, I bought a package of chicken and then realised I have missed an ingredient. So, I quickly think what would be great with chicken and then look inside my pantry to find any noodles. Yes!, got one. Then I remember making a coconut recipe from last week in which I bought extra coconut cream. Now I have three ingredients on hand. What if I make Tom Kha chicken but with different ingredients? Will that work? Now remember this, all cooking is about trial and error before it becomes a recipe. I do not have a dead set idea about this recipe but just a mix and match from everything. I want to encourage you to try, cook from a recipe you know by heart, adapt with new ingredients. You will discover that cooking is quite fun. 

Ingredients

• 2 packs dry vermicelli

• 400ml coconut cream

• 150ml water

• 2 ½ tbsp tamarind paste

• 2 tbsp fish sauce

• 1 tsp sugar

For garnishing

• Coriander

• Spring onion

• red onion

• Fresh chilli

How to make

• Cook vermicelli as per package instructions. Once cooked, drain and set aside.

• In a pot, add coconut cream, water, tamarind paste, fish sauce and sugar. Bring to a simmer, stirring occasionally.

• Once simmering, add chicken and cook until fully cooked.

• Add cooked vermicelli and stir to combine.

• Taste and adjust seasoning as needed.

• Garnish with coriander, spring onion, red onion and fresh chilli before serving.