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THAI CHICKEN NOODLE SOUP
Even if you don't have much chicken left over, you should still make this. A few shreds will be plenty. (And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.) This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly. I did try to make up for my absent-mindedness by giving the tender-shoot stirfry a beauty-shot of its own, so you can see the mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives. But I happily use some leafy greens and a julienned or sliced spring onion along with a handful of beansprouts instead. Similarly, if you can't get the ravishing cellophane packages of almost equally cellophane vermicelli, don't be put off making this; udon, soba, rice noodles, spaghetti or linguine could be substituted.
Recipe posted by NigellaIngredients
- 1 litre chicken stock
- 150g thin rice noodles or mung bean thread vermicelli
- 200ml coconut milk
- 1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
- 2 x 15ml tablespoons fish sauce
- 1 fresh long red chilli, de-seeded and cut into strips
- 1 teaspoon turmeric
- 1 teaspoon tamarind paste
- 1 teaspoon soft brown sugar
- 2 x 15ml tablespoons lime juice
- leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)
- 250g tender-shoot stir-fry or other assorted vegetables
- 2-3 x 15ml tablespoons chopped fresh coriander, to serve
Method
- Put the chicken stock in a good-sized pan to heat up.
- Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.
- Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
- When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
- Serve sprinkled with chopped fresh coriander.