Place chicken thighs skin side down in a cold pan and turn heat up to high
Season the flesh side of the chicken with seasonings, once skin in crisp flip the chicken and fry until cooked throughout, remove the chicken for the pan and allow to rest. Whilst resting fry veg in the chicken pan
Meanwhile make the soup by sautéing the onion, ginger and garlic in the sesame oil, once translucent and fragrant add in the coconut milk, water, spring onion and seasonings and bring to a simmer. Once simmering add in your coriander and blend until smooth before bringing the smooth soup back to a simmer
Serve up your soup over your noodles before topping with your chicken, veg and chilli oil
Enjoy… don’t forget to SLURP!
