Thai Chicken Noodle Soup
Asian Quick Recipes Simple Recipes Soups and Stews
If you have chicken broth ready (or frozen), judging by the preparation time, I would say this is an instant soup.
Ingredients
500 ml chicken broth
chicken meat from the broth (deboned and torn into strips or cubed)
100 ml light coconut milk
1/2 tablespoon fish sauce
60g wide rice noodles
salt
Aromatic Paste (red curry)
1 teaspoon grated ginger paste
1 teaspoon crushed garlic (about 2 large cloves)
1/2 stalk lemongrass (only the whiter part; can be frozen)
1 red hot pepper (deseeded if you don't want a very spicy paste)
1/4 bunch parsley (only the stems and some leaves; save the nicer leaves for serving)
4 large basil leaves
1 teaspoon tomato paste (or pepper paste)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 generous pinch of turmeric
2 tablespoons oil
Servings: 2
How to prepare thai chicken noodle soup
- * I prepared a broth from half a free-range chicken and I got enough broth and meat to make this recipe 4 times, that is 8 servings (2l of broth).
- Blend all the ingredients for the aromatic paste in a small food processor or with an immersion blender until it becomes a paste.
- In a not-too-wide pot that's been slightly heated, add the aromatic paste. Saute on low heat, stirring often, until it looks drier and smells very pleasant (2-3 minutes).
- Add the coconut milk and stir to dissolve the paste. Boil for 1-2 minutes from the moment it reaches boiling point. It will look like a sauce.
- Add the chicken broth, bring to a boil again, put the lid on and boil for 5 minutes.
- Add the fish sauce and taste the soup for salt. Bring to a boil once more.
- While the soup is cooking, boil the noodles in salted water according to the package instructions (usually 3 minutes). Drain, run under cold water and then drain well again. Be sure to cut them in several places with scissors, this way they will be easier to eat.
- Divide the noodles between 2 wide bowls. Add strips of meat, as much as you want. Pour the aromatic soup into the bowls, over the noodles and meat. Garnish with fresh parsley. Serve warm.
