Thai chicken noodle soup

Posted by adm On August - 16 - 2011

How to cook Thai chicken noodle soup


  • 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.

    Comments are closed.