Chicken Curry Soup with Egg Noodles

CRISPY-SKINNED CHICKEN: In a bowl, combine the chicken, spices and 1 tablespoon of the oil. Set aside to marinate for at least 30 minutes.

Preheat the oven to 180°C fan bake.

Heat the remaining 1 tablespoon of oil in a pan. Fry the chicken,
skin side down, until golden and crisp. Turn the chicken and cook
for a further few minutes. Transfer to an ovenproof dish and
place in the oven. Cook for 15 minutes or until the chicken is
cooked through. Rest for 10 minutes then slice into thin strips.

CURRY SOUP: While the chicken is cooking, heat the oil in a
large Dutch oven or heavy-based pot over a medium heat. Add
the onion and fry until lightly golden. Add the garlic, ginger and
coriander stalks and fry briefly. Add the spices and fry for
a further few minutes until aromatic.
Dissolve the chicken stock cube into the boiling water and add
to the pot along with the coconut milk. Bring to a low simmer
then cook on low for 15 minutes. Finish with the salt, sugar and
lime juice.

TO SERVE: Divide the cooked noodles between 4 bowls. Pour the
curry soup over the noodles and top with the sliced chicken, red
onion, mung beans, coriander leaves, dried shallots, chilli oil, if
using, and lime wedges.