Thai chicken & noodle broth

Posted by adm On March - 2 - 2012

How to cook Thai chicken & noodle broth


  • 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.

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