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.
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
- 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.