Thai-style chicken noodle soup recipe

Thai-style chicken noodle soup recipe

There's no limit to how spicy you can make this easy dish, so feel free to add more chilies if you like it hot!

A take on tom kha gai, this soup blends warming spices like galangal and lemongrass with the goodness that all chicken soups offer.

Ingredients (serves 3-4)

300g unpolished or brown rice noodles

1.5l water or chicken stock

thumb-sized piece of galangal, sliced

2 stalks of lemongrass, cut in half, then bruised with the back of a knife

2 shallots, peeled, sliced

1-2 red chillies, to taste, seeds removed, chopped

2 Kaffir lime leaves (optional)

2 medium (around 250g) chicken breasts, skinless, boneless, sliced

200g mixed mushrooms, cleaned

16 cherry tomatoes, halved

200g asparagus, trimmed

200ml coconut milk

zest and juice ½ lime

2 tsp fish sauce

Method

1 Cook the rice noodles according to the packet instructions, drain and set aside.

2 Place the water or stock, galangal, lemongrass, shallots, chillies and Kaffir lime leaves in a large saucepan and bring to a boil over a medium heat. Cover, reduce heat to low and simmer for 10 minutes.

3 Stir in the chicken and mushrooms, and cook over a medium-low heat for 7-8 minutes.

4 Stir in the tomatoes, asparagus, coconut milk and lime zest. Bring back to the boil, then season to taste with fish sauce and lime juice.

5 Divide the noodles and soup between four bowls. Serve with extra chilli and lime on the side.
Nutritional information per serving (3): 294kcal, 1246kJ, 37.3g protein, 3.2g fat, 30.7g carbohydrates, 5.8g fibre

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