Chicken Satay Noodle Soup

Spice Mix

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon curry powder

1 teaspoon ground turmeric

For the soup

1 tablespoon vegetable or peanut oil

1kg chicken drumsticks

1 onion, diced

2 cloves garlic, crushed

1 teaspoon grated green ginger

½ teaspoon finely grated lime rind

2 x 400g tins coconut milk

700ml chicken stock

½ cup smooth peanut butter

1 tablespoon tomato sauce (ketchup style)

1 tablespoon soy sauce

3 teaspoons Worcestershire sauce

1 tablespoon sweet chilli sauce

Juice 1 lime

½ cup coconut cream

Rice vermicelli noodles (small handful in dried state)

Garnish (optional)

4 hard boiled eggs, shells removed and quartered

4 to 6 spring onions, chopped

Method

To make the spice mix, combine all spices and set aside.

Heat the oil in a large saucepan and add the chicken.  Sauté over medium heat until caramelised a little, then add the spice mix and stir to combine.  Add the onion, garlic and ginger, stir, and cook for one minute more.

Add the remaining ingredients (except noodles) and bring to the boil.  Reduce heat to a simmer and cook for 30 minutes until the drumstick meat is very tender.  Remove these from the pot and set aside to cool a little.

Meanwhile pour warm or cold water on the noodles in a bowl and leave to stand for 3 minutes.  Drain and set aside.

Shred meat from the drumsticks and return to the pot, simmer 2 minutes and then add the prepared noodles and reheat.

Check seasoning, adding salt if needed to taste.

If desired, garnish each serve with halved or quartered hard boiled eggs and chopped spring onions.