Thai Chicken Noodle Soup

1

Ingredients

  • 1 litre chicken stock
  • 150g thin rice noodles or mung bean thread vermicelli
  • 200ml coconut milk
  • 1 x 3-4cm 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 turmeric
  • 1 tsp tamarind paste
  • 1 tsp soft brown sugar
  • 2 tbsp lime juice
  • Leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)
  • 250g tender-shoot stir-fry or other assorted vegetables
  • 2-3 tbsp chopped fresh coriander, to serve

Use imperial measurements

Method

How to make Thai Chicken Noodle Soup

Put the chicken stock in a good-sized pan to heat up.

Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.

Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.

When the chicken is piping hot, add the vegetables and when they 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.

Serve sprinkled with chopped fresh coriander.

Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).

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