Chicken Kare Lomen

1 red chilli, chopped and deseeded
750ml Chicken stock
2 tsp cornflour or sauce flour
2 inch block creamed coconut, or little tin of coconut cream
2 noodle blocks
Good handful Mushrooms, sliced if large
2 Chicken Breasts or 4 Thighs, cubed
1 sliced red Onion
Good handful of Spring Greens or Bok Choi
½ a lime cut into two wedges
1 Red Pepper, sliced into matchsticks.....
Good handful of Beansprouts
1 Carrot, sliced into matchsticks
2 tsp fish sauce or small packet of instant Miso Soup paste (don’t use both, or it will be too salty)
¼ tsp Turmeric
2 tsp lime juice
¼ tsp Cumin
1 tsp Coriander
2 cloves garlic, crushed with a little salt
½ tsp curry powder
Inch piece ginger, peeled and finely sliced
1 tbsp Ghee or light oil

Fry garlic, ginger and spices with ghee, adding a little water to make a paste if they start to catch. Add chicken and stir fry for about 8 minutesAdd stock, fish sauce/Miso soup, lime juice, flour, red chilli and coconut cream.Bring to a gentle boil to cook out the flour.Add noodles to stock, cook for a further 4 minutesDivide the prepared vegetables between two bowls (no need to cook, but you can lightly stir fry them if you prefer).Top with chicken, broth and noodles. Add lime wedge to broth and serve.