Last Thursday I had some chicken that I had defrosted and cucumber which I had forgotten to use, along with some thread noodles, so I thought I would try to make a dish I had in Wagamama's once called Kare Lomen, however after searching online it seems that it's a secret recipe, or more likely has a different name from the place it originated from; so I set about trying to make it (with a little inspiration from other coconut milk based broths) and it went like this:
Time: 40 mins
1/4 large cucumber cut into strips
2 handfuls of spinach
2 chicken breasts sliced into bitesize pieces
1 pint of chicken stock
1 tin coconut milk
2 teaspoons garam masala powder
2 teaspoons thai yellow curry paste
1 teaspoon finely chopped chili's
1 pack of thread noodles (or you could use other noodles)
fresh chopped coriander, chili, spring onions and lime quarters to serve
Place vegetables (red pepper, cucumber and spinach) in the bottom your serving bowls (if you have beansprouts I would add these as well). Put some oil in a frying pan and when it gets hot add the garam masala, wait for some aroma to start coming out of the spices and then add the sliced chicken, cook for about 8 minutes or until tender and juicy!
While the chicken is cooking put the yellow curry paste into a boiling pot and cook for a little while (about 30 secs to a minute) add the coconut milk and chicken stock and heat up. Once the broth is hot add the noodles and cover until cooked (not sure how long this takes - check the packet!) If you want to eat the soup for another day and will be reheating etc then I suggest not cooking the noodles in the broth, but in plain boiling water and adding them to the bowls and then putting the broth over the top.
Assemble the cooked noodles over the vegetables, and then the chicken on top of the noodles, cover in broth and serve!
This recipe can be changed loads, by which vegetables are added (keeping in mind some might need to be cooked), which noodles you use, changing the stock to vegetable stock etc. To make it low fat try using low fat coconut milk and using less oil or spray oil for the chicken.
It was very very tasty, and scored 9/10 with my taste tester!!