Aaron Jonas Catering Recipe

	THAI STYLE CHICKEN SOUP
	Ingredients
	2 tbsp Vegetable Oil
	2 cloves Garlic, minced
	1 ½ tbsp Lemongrass, minced
	(4 each) Boneless/Skinless Chicken Breasts, Cubed
	1 tsp Ground Turmeric
	1 tsp Chili Powder
	8oz Coconut Milk
	7 ½ cups Chicken Stock
	¼ cup Lime Juice
	1/8 cup Chili Oil
	4 tbsp Crunchy Peanut Butter
	2 cups Thread Egg Noodles, broken in small pieces
	1/8 cup Green Onion, minced
	1/8 cup Cilantro, minced
	to taste Fish Sauce & Pepper
	Directions
	1. Heat the stock in a large pot until a gentle boil. Stir in the coconut milk and lime juice. 2. In a wok on high heat add the oil and stir fry together the chicken, garlic, lemongrass, spices, and season with salt & pepper. Cook for about 3-4 minutes until the chicken starts to brown. 3. Pour the stock mixture over the chicken and stir in the chili oil & peanut butter. Bring to a simmer and cover for about 15-20 minutes. Season with fish sauce & pepper. Add the green onion & cilantro and serve hot.