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  • Thai chicken noodle soup

    1 vote
    Thai chicken noodle soup
     
    by ShaleeDP
    1124 recipes
    		 >
    From Nigella Kitchen

    Ingredients

    • 1 litre/1¾ pints chicken stock
    • 150g/5oz thin rice noodles or mung bean thread vermicelli
    • 200ml/7fl oz coconut milk
    • 1 x 3-4cm/1-1½in piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
    • 2 tbsp fish sauce
    • 1 fresh long red chilli, de-seeded and cut into strips
    • 1 tsp ground turmeric
    • 1 tsp ready-made tamarind paste
    • 1 tsp soft brown sugar
    • 2 tbsp lime juice
    • approx. 150g/5oz leftover cooked chicken, shredded
    • 250g/9oz tender-shoot stir-fry (a mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives), or other assorted vegetables
    • 2-3 tbsp chopped fresh coriander, to serve

    Directions

    1. 1.Put the chicken stock in a good-sized pan to heat up.
    2. 2.Put the noodles in a bowl and pour boiling water over (or cook as instructed on the packet).
    3. 3.Add the remaining ingredients, except the tender-shoot stir-fry, to the pan and bring to the boil.
    4. 4.When the chicken is piping hot, add the tender-shoot stir-fry and when the vegetables are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. (Or simply divide the noodles between bowls and pour the soup over them.)
    5. 5.Serve sprinkled with chopped fresh coriander.

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