“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!
This is a fragrant and colourful soup and a healthy option too!
Bruise the lemongrass with a rolling pin to release the flavour.
I like to use these flat rice noodles for my soup.
- 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
Spring onions add colour and are not too sharp.
I love these oyster mushrooms!
Lots of colour and crunch from the snow peas and baby pepper rings.
- Pour the stock into a pan and add the chicken, ginger, lemongrass, garlic, lime juice and a grinding of seasoning.
- Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Remove the chicken to a board and shred.
- In a separate bowl, pour boiling water over the noodles, leave for 2-3 minutes, then drain.
- 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.
- Season to taste.
- Ladle into bowls and sprinkle with fresh spring onions and chilli.
The chicken is so moist and is easy to shred using two forks.
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.