Thai chicken noodle soup
- Serves: 4-6
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 1 hour
- 1½ pints chicken stock
- 400ml/14fl oz coconut milk
- 300g/10½ oz chicken, roughly chopped
- 150g/5½ oz noodles
- 160g/5½ oz sweetcorn
- 100g/3½ oz Shiitake mushrooms, sliced
- 3 shallots, finely chopped
- 3 green chillies, finely chopped
- 3 tbsp. (nam pla) fish sauce
- 2 tbsp. groundnut oil
- 2 kaffir lime leaves, minced
- 2 garlic cloves, minced
- 1cm/½in cube ginger, minced
- 1 green bell pepper, diced
- 1 handful fresh coriander, chopped
- 1 tsbp. brown sugar
Thai chicken noodle soup is a healthy, spicy dish which is surprisingly cheap and easy to make, it can also be make in bulk quite easily if you have a few mouths to feed.
Once the soup is cooking, you should taste test and remember the following if its not quite to your taste; too hot - add more coconut milk, too sweet - add fish sauce, too salty - add lime/lemon juice and if its too mild add another chopped and de-seeded chilli.
De-stalk the Shiitake mushrooms, as the stems are quite tough, and I always slice the peppers nice and thin (Juliene) and the mushrooms a bit thicker as along with the chicken they add the bulk to the dish.
- In a medium pan add the; shallots, ginger, minced garlic cloves and green chillies with a little groundnut oil and cook together for a minute.
- Pour in half the chicken stock, add the chicken pieces, bring to the boil, and simmer until the chicken turns white.
- Add the remaining chicken stock, bell pepper, sweetcorn, brown sugar, coconut milk, fish sauce and two kaffir lime leaves to the pan and simmer for a few minutes.
- Add the mushrooms to the pan and simmer.
- The soup should now be piping hot, continue to simmer for 20 minutes over a medium heat until all the vegetables go soft and the sauce becomes a glorious creamy emulsion. If you let it sit for a minute or two before serving it will thicken up a little.
- Add the noodles, a generous pinch of chopped coriander and simmer in the soup until the noodles are cooked
- Serve hot, sprinkled with chopped fresh coriander.
- This soup will be just as tasty if re-heated within a day or two - just remember to keep it covered and always to serve it hot.