Thai Chicken Noodle for Souper-Saturday…

“Only the pure in heart can make a good soup.”

-Ludwig van Beethoven

Although, with the heat in this Thai Chicken Noodle, it may mean I am a little devilish too!

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This is a fragrant and colourful soup and a healthy option too!

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Bruise the lemongrass with a rolling pin to release the flavour.

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I like to use these flat rice noodles for my soup.

Ingredients:

  • 1l chicken stock
  • 1 boneless, skinless chicken breast
  • 50g rice noodles
  • 1 tsp fresh root ginger, grated
  • 1 garlic clove, minced
  • 1 stalk of lemon grass,finely sliced
  • Baby mixed peppers, finely sliced in rings
  • 3-4 oyster mushrooms, thinly sliced
  • 12 snow peas
  • 2 spring onions, shredded
  • 2 tbsp sweetcorn
  • 1 chilli, shredded
  • 1 lime, juiced
  • Grinding of sea salt, black pepper and cayenne

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Spring onions add colour and are not too sharp.

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I love these oyster mushrooms!

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Lots of colour and crunch from the snow peas and baby pepper rings.

Method:

  1. Pour the stock into a pan and add the chicken, ginger, lemongrass, garlic, lime juice and a grinding of seasoning.
  2. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
  3. Remove the chicken to a board and shred.
  4. In a separate bowl, pour boiling water over the noodles, leave for 2-3 minutes, then drain.
  5. Return the chicken to the stock with the noodles, pepper rings, snow peas, mushrooms, sweetcorn, half the spring onions and simmer for 3-4 minutes, until the  vegetables are just cooked.
  6. Season to taste.
  7. Ladle into bowls and sprinkle with fresh spring onions and chilli.

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The chicken is so moist and is easy to shred using two forks.

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For best results, prepare the stock and chicken ahead of time,

then add the noodles and vegetables when you are ready to serve.

To make a meal of this soup, garnish with coriander and serve with a fresh green salad and crusty bread.

Enjoy, 

Frances ☺

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