Receta Thai chicken noodle soup
by ShaleeDP

From Nigella Kitchen

Avg. 4/5 1 voto

	Asian
	Raciónes: 1

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

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.