Articles FoodSoupThai Chicken Noodle Soup
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Thai Chicken Noodle Soup

By Sally Lock Sep 16, 2012

This is a simple recipe for an extremely vibrant, healthy and tasty soup, invented around a partial recipe from my daughters mobile phone!  She had something similar at her friends house, asked her mum what the ingredients were, and then asked me to recreate the soup, with only a rough idea of how to make it, so I used my intuition and passion for flavours and came up with this ….

INGREDIENTS

  • 2  skinless chicken breasts
  • 6 peppercorns
  • 1 chicken stock cube
  • 140g rice or egg noodles
  • 100g bean-sprouts
  • 2 pak choi, leaves separated
  • 1 red chilli , deseeded and sliced
  • 2 stems of lemon grass, bruised
  • 1 teaspoon fish sauce
  • juice 1 lime,  plus another lime for wedges to serve
  • 4 spring onions, sliced finely
  • ½ small bunch coriander , roughly chopped
  • thumb-sized piece ginger chopped finely
  • 1 garlic clove crushed
  • salt and pepper

Serves four as a light lunch or supper

WHAT TO DO:

In a medium saucepan, add the chicken breasts, about 1 liter of cold water, the peppercorns.  Bring the water up to boil, and then slowly simmer the chicken for about 20-25 minutes until cooked.  Remove the cooked chicken and leave to cool until you can handle, retaining the water which will be used as the stock for the soup.

Strain the chicken stock into a clean larger saucepan.

Bring the stock up to the boil, add the stock cube, and once dissolved, add the ginger, garlic, fish sauce, spring onions, juice of one lime, the red chilli, bruised lemon grass, and simmer for 5 minuets.  Then add the noodles and cook for about 3 minutes or until tender. Then add the pack choi and bean-sprouts and bring the stock back up to the boil and simmer for about 2-3 minutes.  At this stage more water can be added if necessary.

In the meantime, shred the chicken by hand into slithers and put to one side.

Stir in the shredded chicken to the soup, and bring up to the boil one more time, and season with salt and pepper to taste. Remove the lemon grass and discard.

Serve in large pasta bowls topped with coriander to garnish (optional) and lemon wedges.

This soup is quite filling, and very nice accompanied with some mini poppadums or large ones if you prefer, or even some naan bread if it is being served as a complete meal.

 

 

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Sally Lock

I have been writing blogs and features for some years, specialising in recipes and all things related to food. Previously, I wrote for an environmentally friendly garden website, and have been a recipe advisor for Womans Journal. Mother of three and the ultimate multi-tasker, I am also the Creative Director for Silversurfers and manage all our social media too.

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