Chicken soup has a reputation for being good for you when you have a cold, and the addition of red chillies to this Thai version makes this an effective and drug-free decongestant. It's quite simple to make; it's great for using up left-over chicken.
All of the ingredients - it looks like a lot, but it is quite simple to make
You can use a potato peeler to slice off thin layers of ginger, then chop into thin strips
Ingredients 1 litre chicken stock
150g thin rice noodles or vermicelli noodles
200ml coconut milk
1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into thin strips
2 x 15ml tablespoons fish sauce, or Worcestershire sauce
1 fresh long red chilli, deseeded and cut into strips, or 2 shorter chillis
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon soft brown sugar (optional)
2 x 15ml tablespoons lime juice
Approx. 150g cooked chicken, shredded
250g assorted vegetables, like tender-shoot stir fry, or other stir-fry mix
Heat the chicken stock in a large pan, which will be big enough to take all the ingredients.
They don't look very appetising at this stage
Cook the noodles as per the packet instructions, and set aside.
Turmeric should be easy to find in the supermarket spice section
Add all of the remaining ingredients, apart from the stir-fry vegetables, to thepan and bring to the boil.
The ingredients are very quick to prepare
Cook thoroughly until the chicken is absolutely piping hot, then add the vegetables and cook until they are tender. The timing will depend on what kind of vegetables you use - fresh shoots and leaves will only take a few minutes, if your stir-fry mix has peppers and white cabbage it will take longer.
Tongs are quite handy to use to serve the noodles, then you can pour the soup on top
Add the noodles to the soup and serve.
This dish is a favourite in my family, and is very popular when I make it.