Thai noodle soup

    Thai noodle soup


    1 person made this

    About this recipe: I made this delicious noodle soup at home with chicken after tasting something similar at a Thai restaurant. I just kept playing around with ingredients until I got it right. I think it's pretty authentic. Hope you enjoy it!

    Serves: 8 

    • 1 fresh lemongrass stalk, outer leaves removed
    • 2 litres chicken stock
    • 45g minced fresh ginger, divided
    • 4 fresh kaffir lime leaves
    • 1 tablespoon minced garlic
    • 1 tablespoon chilli sauce
    • 680g skinless, boneless chicken breast, cut into strips
    • 25g fresh coriander, bundled
    • 2 (400ml) tins coconut milk
    • 3 tablespoons brown sugar
    • 2 tablespoons lime juice
    • 1 tablespoon fish sauce
    • 500g fine egg noodles
    • 2 large carrots, thinly sliced or grated
    • 180g chopped tomatoes
    • 3 spring onions, chopped
    • freshly chopped coriander, or to taste

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
    2. Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic and chilli sauce. Bring to the boil, reduce heat and simmer. Add chicken to simmering stock; cook until chicken is cooked through, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
    3. Place coriander bundle in the stock and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice and fish sauce. Remove coriander bundle using a slotted spoon; discard. Continue to simmer for 5 to 10 minutes.
    4. Fill a large pot with water and bring to a rolling boil. Add noodles and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
    5. Mix carrots, tomatoes and spring onions into stock. Ladle stock over noodles; garnish with freshly chopped coriander leaves.

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