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Ingredientes
- 1 litre/1¾ pints chicken stock
- 150g/5oz thin rice noodles or mung bean thread vermicelli
- 200ml/7fl oz coconut milk
- 1 x 3-4cm/1-1½in piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
- 2 tbsp fish sauce
- 1 fresh long red chilli, de-seeded and cut into strips
- 1 tsp ground turmeric
- 1 tsp ready-made tamarind paste
- 1 tsp soft brown sugar
- 2 tbsp lime juice
- approx. 150g/5oz leftover cooked chicken, shredded
- 250g/9oz tender-shoot stir-fry (a mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives), or other assorted vegetables
- 2-3 tbsp chopped fresh coriander, to serve
Direcciones
- 1.Put the chicken stock in a good-sized pan to heat up.
- 2.Put the noodles in a bowl and pour boiling water over (or cook as instructed on the packet).
- 3.Add the remaining ingredients, except the tender-shoot stir-fry, to the pan and bring to the boil.
- 4.When the chicken is piping hot, add the tender-shoot stir-fry and when the vegetables are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. (Or simply divide the noodles between bowls and pour the soup over them.)
- 5.Serve sprinkled with chopped fresh coriander.
