Thai chicken noodle soup

We recently made this Nigella Lawson recipe for thai chicken noodle soup. It grew on me more and more as I ate it. It was really simple to make, but when I make it again I will do some things differently. I mention at the bottom what I would change next time…

Here’s the recipe.

  • 1 quart chicken stock/broth
  • 1 package (6 oz) thin rice noodles or mungbean thread vermicelli
  • About a cup of unsweetened coconut milk
  • 1-1.5″ piece fresh ginger, peeledand sliced thinly, then cut intoskinny strips
  • 2 15ml tablespoons fish sauce
  • 1 fresh long red chilli, de-seededand cut into strips
  • 1 teaspoon turmeric
  • 1 teaspoon tamarind paste
  • 1 teaspoon light brown sugar
  • 2 tablespoons lime juice
  • leftover chicken, shredded – (about 2 cupfuls, loosely packed)
  • 2 cups stir-fry or other assorted vegetables
  • 2–3 tablespoons chopped fresh cilantro, to serve
  • Instructions:

    Put the chicken stock in a good-sized pot to heat up.

    Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.

    Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.

    When the chicken is piping hot, add the vegetables and when they 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.

    Serve sprinkled with chopped fresh coriander.

    Serves: 3-4 as a main course

    My notes:

    • Next time I make this I will salt the water for the noodles. The noodles had no flavor and they really needed that salt.
    • I used baby bok choy as my vegetable but you can pretty much add anything that can get tender in a few minutes of being boiled.
    • Make sure the water is completely drained from the noodles so that you don’t add water to the soup base
    • I suggest adding a touch of salt at the end to the soup
    • I didn’t have leftover chicken so I roasted a chicken breast (bone-in) seasoned with olive oil, salt, and pepper for 40 minutes or so at 350 degrees.
    • Another option besides chicken is shrimp…or even scallops could be good.
    • The longer this soup sits, the more the flavors meld together.
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