Thai Chicken Noodle Soup

As ever, at the weekend I had leftovers from a roasted chicken, so I shredded the breast meat for this, leaving some nice big chunks in it. You can, of course, make this from chicken breasts that have been roasted in the oven. But this is SO handy for leftover chicken!

I wanted to do a chicken noodle soup as its one of my favourite soups and I wanted to use vermicelli noodles. So Thai is was. I tend to cook quite a lot of Thai food these days.. it seems to be the taste of the moment. So anyway, here it is. It only took 25 minutes to make too.

Ingredients:

1 litre chicken stock (cube is fine)
400ml coconut milk
1 inch piece ginger, chopped finely
2 cloves garlic, chopped finely
1 red birds eye chilli, chopped finely
1 tsp. turmeric powder
1 tbsp. palm sugar (brown sugar will do)
juice of two small limes
1 tbsp. fish sauce
25g coriander
cooked chicken shredded from about 2 breasts
140g beansprouts
100g mange tout, sliced
4 spring onions, sliced
100g vermicelli noodles

Method:

Put the chicken stock and coconut milk into a large pan with the ginger, garlic, chilli, turmeric, sugar, lime juice and fish sauce. Bring to the boil. Cut the stems off the fresh coriander and chop the stems, reserving the leaves for later. Add the coriander stems to the pot. Turn to a simmer and leave to cook for 10 minutes for the flavours to fuse.

Add the chicken and vegetables to the pan and leave to cook on a medium heat for another 10 minutes. Then add the noodles until cooked.

Serve in a wide bowl with the coriander leaves in the centre, like a salad. They will wilt into the soup as you eat it. Top with some fresh chopped red chilli if liked. Enjoy!

Thai Chicken Noodle Soup