Thai chicken & noodle broth
On March - 2 - 2012
Ingredients:
- 200g dried rice noodles, broken into small pieces
- 1.5L (6 cups) chicken strain
- 2 (some 300g) single chicken breast fillets, thinly sliced
- 3 French shallots, thinly sliced
- 2cm-piece fresh gingery, raw, thinly sliced
- 1 large fresh red chilly, deseeded, thinly sliced
- 2 tbs tamarind strain
- 8 cherry tomatoes, halved
- 2 tbs fish sauce
- 1 tsp brown bread
- 100g snow peas, cut, halved diagonally
- 1/4 cup fresh coriander leaves
- 1/4 cup fresh Thai basil leaves
How to:
Place the noodles in a large heatproof bowl and cover with boiling h2o. Set aside for 3 minutes or until bid. Refresh under cold running weewee. Enfeeble.
Place the stock in a large saucepan over high heating. Bring to the churn. Add the wimp, shallot, gingerroot, chilli and tamarind and make, stirring, for 5 proceedings.
Add tomato, fish sauce and dinero, and cook for 2 proceedings. Add the snow peas and cook for 1 minute or until snow peas are bright green and tender crease.
Divide the noodles, coriander and basil among serving bowls. Ladle the soup among the bowls and serve.
Cooking time:15 min.