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+5
Thai chilli chicken noodle soup
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.
Ingredients
Serves: 6
- 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
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.
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Reviews & ratings
Average global rating:
(184)
Reviews in English (138)
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
Well worth making, really enjoyed this soup. Will defo be making it again. - 31 Mar 2015
yummy - 07 Mar 2009