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Thai Chicken Noodle Soup

A really easy to prepare soup, if you like Thai food you will love it!
You can now watch us making this dish here.
Serves 2-3


1 litre chicken stock

150g thin rice noodles or vermicelli

150ml coconut milk

1 tbsp lemon grass, very finely chopped

3-4cm piece fresh ginger, peeled and sliced thinly, then cut into very thin strips

2 tbsp fish sauce

1 fresh long red chilli, de-seeded and cut into strips

1 tsp ground turmeric

1 tsp fresh tamarind, chopped finely into a paste

1 tsp soft brown sugar

2 tbsp lime juice

150g cooked chicken, shredded (approx)

250g Chinese leaf, finely shredded

2 tbsp chopped fresh coriander,
To serve

Heat the chicken stock in a suitable-sized pan and heat up. Cook the noodles as per the instructions on the packet). Add the remaining ingredients, except the Chinese leaf, to the pan and bring to the boil. When the chicken is piping hot, add the Chinese leaf, cook for about 2-3 minutes. Add the noodles (or divide the noodles between bowls and pour the soup over them). Taste for seasoning and adjust if necessary. Serve and sprinkle with the coriander.

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