THAI CHICKEN NOODLE SOUP RECIPE

THAI CHICKEN NOODLE SOUP RECIPE
Chicken Noodle Soup Recipe Ingredients

• 1 litre chicken stock
• 150g thin rice noodles or mung bean thread vermicelli
• 200ml coconut milk
• 1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
• 2 x 15ml tablespoons fish sauce
• 1 fresh long red chilli, de-seeded and cut into strips
• 1 teaspoon turmeric
• 1 teaspoon tamarind paste
• 1 teaspoon soft brown sugar
• 2 x 15ml tablespoons lime juice
• leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)
• 250g tender-shoot stir-fry or other assorted vegetables
• 2-3 x 15ml tablespoons chopped fresh coriander, to serve

Chicken Noodle Soup Recipe Instructions:
Put the chicken stock in a good-sized pan to heat up.
Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.
Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
Serve sprinkled with chopped fresh coriander....enjoy the chicken noodle soup recipe !
Chicken Noodle soup recipe : grandmas-chicken-noodle-soup.