Thai Chicken Noodle Soup
A delicious supper and surprisingly enjoyed by my kids too! Its really easy and quick to make.
Serves: Around 4 adults
Preparation time: 10 mins
Cooking time 10 mins
3 – 4 portions of dried fine rice noodles (vermicelli)
1 Litre Chicken stock
200ml coconut milk
Leftover chicken, around 2 chicken breasts. Shredded.
Stir fry vegetables (either pick n mix your own choice or use ready prepared bags)
2 spring onions
2-3cm fresh ginger, finely chopped
1 tsp turmeric
1 tsp tamarind paste
1 tbsp fish sauce
Juice from 1 lime
½ red chilli, finely chopped (don’t worry, you can add this at the end once you’ve dished up the kids)
1 tbsp brown sugar
- If you haven’t any left over chicken, cook your chopped chicken in a pan first.
- Boil the pan of chicken stock.
- Add the chicken, turmeric, fish sauce, tamarind paste, sugar, ginger and coconut milk.
- Bring to the boil and then turn down heat to a simmer.
- Put the rice noodle in a bowl and cover with boiling water according to packet instructions – usually for 3 -4 minutes.
- After the soup has been simmering for about 4 minutes add the vegetables and simmer for another 4 minutes
- Drain the rice noodles.
- Add the rice noodle to bowls and pour over the chicken soup.
- Add coriander, juice of 1 lime and finely chopped chilli for those wanting it.
- Serve with prawn crackers and enjoy.
This recipe was inspired by a recipe by Nigella Lawson in her Kitchen Recipe book.
Tip: If cooking the chicken fresh – By pouring the soup over the noodles, any leftover broth will keep for the next day. Once the soup and noodles are mixed the noodles soften and it won’t keep as well.