About this recipe:A satisfying and warming soup that's easy to prepare. I prefer to use the spicy Thai chilli sauce to add flavour rather than the sweet dipping sauce, but either will work.
3 skinless, boneless chicken breast fillets
2L (3 1/4 pints) chicken stock
2 leeks, sliced
6 carrots, sliced
1 medium head cabbage, shredded
250g (9oz) egg noodles
Thai chilli sauce to taste
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Method Prep:10min › Cook:35min › Ready in:45min
Place chicken breasts and stock in to a stockpot or casserole. Bring to the boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the stock and set aside.
Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender.
Shred the cooled chicken and return to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavour to taste with Thai chilli sauce.
Used different ingredients.
This didn't seem really Thai-ish to me except for the chilli sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir lime leaves to the stock while it simmered. I also added a teaspoon full of something called "Hot Spice Powder" which I picked up at our local asian market. The ingredient list is: white pepper, salt, spice; so I'm not really sure what all is in it, but it tasted good in the soup. Will definitely make it again. Oh, and I removed the lemon grass and lime leaves before serving. Thanks for the recipe! - 15 Sep 2008