Thai chicken noodle soup
Ingredients:
- 1 tbs oil
- 2 garlic cloves, thinly sliced longwise
- 2 fresh red birdseye chillies, deseeded, finely shredded
- 1 stem lemon pot, pale section solitary, bruised
- 1L (4 cups) chicken strain
- 2 (astir 500g) single chicken breast fillets
- 1 x 400g pkt fresh thin rice noodles
- 80ml (1/3 cup) fresh lime succus
- 1 1/2 tbs fish sauce
- 1 x 150g pkt baby spinach leaves
- 1/2cup loosely packed fresh coriander leaves, to garnish Lime wedges, to service
How to:
Heat the oil in a large saucepan over medium-high heating. Add the ail, chilli and lemon sens, and fix, stirring, for 2 minutes or until fragrant. Add strain. Cover and bring to the furuncle. Reduce heat to low. Add chicken and simmer, covered, for 15 minutes or until cooked through. Use a slotted spoon to transfer chicken to a plateful. Set aside for 5 minutes to cool slimly. Coarsely shred volaille.
Add the noodles to the strain. Bring to the boil and cook for 2 minutes or until noodles are tenderise. Add the lime succus, fish sauce and crybaby, and cook for a advance 1 minute or until heated through.
Lag, bring a large saucepan of water to the boil over high heating. Add the spinach and remove from warmth. Refresh under cold running h2o. Drain well.
Ladle the soup among serving bowls. Top with spinach and coriander. Serve immediately with lime wedges, if desired.
Prepare time:10 min.
Cooking time:25 min.