Wednesday, April 25, 2012

Thai Chicken Noodle Soup

What nicer way to recover from getting soaked in the pouring rain outside than a lovely bowl of chicken soup.
In my opinion, chicken soup cures everything….. a flu,… a broken heart, ….a hangover, and its especially good in warming you up after a miserable day out there.
I decided to make a Thai Chicken Vegetable Noodle Soup with leftover uncooked chicken thighs in the fridge. It’s relatively simple to make, just need a few fresh vegetables, some limes, and some Asian store cupboard staples like coconut milk (light- of course), fish sauce and lime leaves.
This soup is would be a great starter for an Asian inspired dinner party, but also equally fantastic as a one pot supper.

For me it’s a case of throwing on the jam-jams and chunky socks, put on a roaring fire, and slurp (the only way to eat noodle soup) the soup propped in front of the fire whilst watching something soppy like ‘The Notebook’!!!!!

Serves 4


·         4 chicken thighs (skinned)
·         500ml of chicken stock
·         1 can of light coconut milk
·         1 red chilli, deseeded and diced
·         1 lemongrass stalk, bruised and chopped
·         1 thumb size ginger piece, peeled and diced
·         2 garlic cloves, minced
·         2 kaffir lime leaves (dried is fine)
·         2 tsp of fish sauce
·         3 crushed peppercorns
·         Juice of a lime
·         5-6 mangtout, sliced
·         1 carrot, sliced with vegetable peeler
·         5-6 mushrooms sliced
·         4-5 baby corns, sliced
·         4 spring onions, chopped
·         100g of straight to wok thin rice noodles
·         4 tbsp of chopped coriander
·         Extra fish sauce and limes to add as per individual tastes


1.       Add chopped garlic, ginger, chili, lemongrass to a pan with a little oil and sauté for a min.
2.       Add the chicken thighs (skinned) and brown.
3.       Add the lime leaves and crushed peppercorns, stock and coconut milk.
4.       Bring to the boil, and then reduce to a simmer.
5.       Simmer for 10 minutes.
6.       Remove the chicken and slice off the bone, then return the slices to the pan. (discard the bones)
7.       Add the mushrooms, carrots, corn and mangtout and cook for 2-3 minutes.
8.       Add the fish sauce and lime juice, spring onions and the noodles;  stir to combine.
9.       Cook for a further minute.
10.   Scatter with coriander and its ready for serving.

Serve with extra fish sauce and lime juice if preferred and slurp away till your heart’s content!!!!

Tip: Make this vegetarian by using vegetable stock and tofu!!! I’ve heard vegetarian fish sauce does exist, but very difficult to locate, when in doubt substitute for soy sauce.

Low Fat tip: Leave out the coconut milk and chicken and add prawns instead.

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