If you're just cooking for 1, then look no further than this Katsu flavoured soup. Noodles are cooked in a spiced coconut soup and topped with crispy chicken.
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Yields:
1 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
752
Ingredients
For the Katsu
1
small skinless chicken breast
40g
panko breadcrumbs
1Tbsp.
mayonnaise
For the soup
2tsp.
vegetable oil, plus extra to shallow fry
1
carrot, halved lengthways and thinly sliced
4
spring onions, sliced
2tsp.
medium curry powder
400ml
hot chicken stock
100ml
coconut milk
1
nest (50g) dried fine egg noodles
1
-2tsp soy sauce
Sesame seeds, to sprinkle (optional)
Directions
Step 1Bash chicken breast between two sheets of baking parchment or clingfilm with a rolling pin to flatten to an even thickness. Put breadcrumbs into a shallow bowl and season. Brush chicken all over with mayonnaise, then lay in the breadcrumbs, pressing to coat all over. Set aside while you make the soup.
Step 2Heat oil in a medium pan and fry carrot and most of the spring onions (reserving some for garnish) over low heat for 3min, until slightly softened. Add curry powder and fry, stirring, for 1min. Stir in the stock and coconut milk and simmer for 5min. Cover and keep warm.
Step 3Heat a shallow layer of oil in a small-medium non-stick frying pan over medium heat. Cook chicken for 4-5min per side, or until dark golden and cooked through. Remove to a plate lined with kitchen paper while you finish the soup.
Step 4Bring soup to the boil, add egg noodles and simmer for 3-5min, until just tender. Season to taste with soy sauce. Ladle soup into a bowl, slice chicken katsu and arrange on top, sprinkle over reserved spring onions and sesame seeds, if using. Serve.
GH TIP:
Using mayonnaise to stick the breadcrumbs to the chicken saves egg wastage, and imparts seasoning as well.
Different brands of noodles absorb liquid differently, so you might need a touch more stock to make it soupy.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
