Tuesday, 18 January 2011

Thai Chicken Noodle Soup

I, and the rest of the world, have been suffering with a cold over the weekend and really didn’t feel like cooking. Luckily, Ben stepped in and cooked the weekly roast, he’s better at doing it then me anyway, and I was left with some lovely leftovers to work with on Monday. Still feeling a tad under the weather I decided to go for Thai Chicken Noodle Soup, chicken soup being the perfect antidote to a cold, and all the vegetables providing lots of lovely nutrients. I bought a Tesco stir fry pack, which included a chili, and a packet of bean sprouts to add crunch, but you can throw just about anything in.

Serves 3
1 litre chicken stock
around 200g noodles (or spaghetti if you’re desperate)
200ml coconut milk
3 x desert spoons fish sauce
4 cm chunk of peeled and chopped ginger
1 deseeded and chopped red chili
2 tsp turmeric
couple handfuls of shredded leftover chicken
vegetables (such as spinach leaves, curly kale, spring onion, mange tout, tender stem broccoli, mushrooms etc.)
juice of 1 lime
fresh coriander
  1. Put the hot chicken stock into a deep pan on the hob, and cook the noodles according to manufacturers instructions.
  2. Add the remaining ingredients to the stock, except the vegetables, stir and bring to the boil.
  3. Add the vegetables, and when they are tender, add the drained noodles. Stir everything together, and serve with torn coriander leaves and a spritz of lime juice.
Culinary Know How: FRESHER
Budget: UNDER £5
Kitchen Requirements: BASIC (JUST ONE BIG PAN)

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