Thai Chicken Noodle Soup

Posted 2013-06-06 by Lindsay Law ⇒ follow

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.

Delicious, colourful, and ready to serve

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings

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

Method

Heat the chicken stock in a large pan, which will be big enough to take all the ingredients.

They dont 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.