Chicken Asian

Thai chicken noodle soup

Name: Thai chicken noodle soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 tbs sunflower oil; 2 garlic cloves, crushed; 1 tbs ginger, finely chopped; 1 small red chilli, seeds removed (optional), finely chopped; 1 tsp ground turmeric; 400ml coconut milk; 1L (4 cups) chicken stock; 1/4 cup (60ml) fish sauce; 1 tbs brown sugar; 2 skinless chicken breast fillets, sliced into very thin strips; 200g medium-thick rice noodles; 150g snow peas, trimmed; 2 tbs lime juice, plus extra wedges to serve; Coriander leaves and thinly sliced red onion, to serve

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Flavour trip to the East without leaving your home kitchen via this Thai take on chicken noodle soup.

1 tbs sunflower oil
2 garlic cloves, crushed
1 tbs ginger, finely chopped
1 small red chilli, seeds removed (optional), finely chopped
1 tsp ground turmeric
400ml coconut milk
1L (4 cups) chicken stock
1/4 cup (60ml) fish sauce
1 tbs brown sugar
2 skinless chicken breast fillets, sliced into very thin strips
200g medium-thick rice noodles
150g snow peas, trimmed
2 tbs lime juice, plus extra wedges to serve
Coriander leaves and thinly sliced red onion, to serve

Method

1.

Place a large saucepan over medium-high heat. Add the oil and, when hot, fry the garlic, ginger, chilli and turmeric, stirring constantly, for 30 seconds until fragrant.
2.

Pour the coconut milk into the pan, then stir in the chicken stock, fish sauce and brown sugar. Bring to a simmer and cook for 2-3 minutes before adding the chicken strips and noodles.
3.

Return to a simmer and cook for a further 2 minutes, stirring occasionally. Add the snow peas and cook, stirring occasionally, for a further 2-3 minutes or until the chicken is cooked through and the noodles are tender. Season with sea salt, freshly ground black pepper and lime juice to taste.
4.

Ladle the soup and noodles into 4 deep serving bowls. Scatter with coriander leaves and red onion, and serve with extra lime wedges.