Spicy Thai Chicken Noodle Soup
Serves 4/6
Ingredients:
1 Cooked Chicken or 2 cooked breasts*
Vegetable Oil, 3tbsps
Small Onion, finely chopped
2 Plump Garlic Cloves, finely chopped
400ml Coconut Milk
Lemon Grass, 1 stick
Chicken Stock cubes, 2
Water, 2 pints
Curry Paste 2 tblspn,
preferabley Madras but whatever they have
Soy Sauce 2 tblsp
Fish Sauce 2 tblsp
Optional, don't worry if you exclude it
Sugar 2 tblsp
Fine Egg Noodles, 1 portion
Salt & pepper
Method:
- Heat a deep saucepan with the oil and fry off your onion and garlic on a high heat for 4min with little salt & pepper. Stir regularly.
- Add the coconut milk, water, stock cubes. Break the lemon grass in 2 throw it in and bring to boil.
- In a separate bowl, mix the Sugar, Soy, Fish Sauce & Curry Paste. Add to the pot and simmer for 20min.
- Cut up the chicken breasts and add to pot. Simmer for 4min.
- In a separate pot break up the noodles and cook them off, normally 3min but check the guidelines on the pack. Blanch with cold water.
- Add the noodles and simmer for 1min.
- Remove lemon grass & serve.
The dish doesn't need much seasoning as this is provider for in the curry paste & stock cubes. It's great on a cold day served with a nice bread.
*If you have the time and the inclination you can make your own stock and substitute it for the water & stock cubes, I don't though.
