This chicken noodle soup is given an unusual twist with raw vegetables and exotic flavours.
2 people made this
500 g (1 lb 2 oz) skinned and boned chicken, diced
1 litre (1 pint 15 fl oz) chicken stock
4 tablespoons Thai fish sauce
1 tablespoon grated ginger
350 g (12 oz) dried rice noodles
50 g (1¾ oz) beansprouts
60 g (2¼ oz) onions, finely sliced
2 tablespoons each chopped fresh Thai or ordinary basil leaves, coriander and mint
2-4 fresh bird's-eye red chillies or any small, hot red chillies, deseeded and finely sliced
2 spring onions, finely sliced
To serve: 1 lime, cut into quarters
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Method Prep:20min › Cook:15min › Ready in:35min
Place the chicken, stock, fish sauce and grated ginger in a large saucepan and bring to the boil, then cover and simmer for 10-15 minutes until the chicken is cooked through.
Meanwhile, put a kettle on to boil, and soak the noodles in boiling water according to the packet instructions.
Drain the noodles and divide them between four serving bowls. Spoon the chicken, beansprouts and onions over the top, then sprinkle with the basil, coriander and mint. Drench the mixture with the chicken broth, then scatter the chillies and spring onions over the top.