Green chicken noodle

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Step 1

Place chicken thighs skin-side down in a cold pan. Turn heat to high.

Step 2

Season flesh side with salt, pepper, chicken powder, and five spice.

Step 3

Once skin is crisp, flip and fry until cooked through. Remove and rest.

Step 4

Fry vegetables in the chicken pan; set aside.

Step 5

In a separate pan, heat sesame oil. Sauté onion, ginger, and garlic until soft and fragrant.

Step 6

Add coconut milk, water, spring onion whites, chicken powder/stock cube, and soy sauce. Simmer.

Step 7

Add coriander, blend until smooth, then return to a gentle simmer.

Step 8

Serve soup over noodles. Top with sliced chicken, vegetables, chilli oil, and sesame seeds.