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Chic Cuisine: Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

This chicken noodle soup is one of the quickest easiest suppers to prepare. It’s so filling and keeps great for a couple of days in the fridge. For a vegetarian version, just exclude the chicken and substitute the chicken stock for vegetable stock. In relation to the optional ingredients, its good to put them in but is not the end of the world if you don’t have them. Tesco sell the kaffir lime leaves and because they’re dried the one box lasts for ages. The fish sauce really does make a difference again I know Tesco sell it. Also if you want a low fat version just use the reduced fat coconut milk. If when the next day you go to reheat it, some times the noodles absorb the liquid, don’t worry just add in some milk or water and it’ll be perfect. Enjoy and let me know what you think. As usual any questions – just ask !! Next time its white chocolate and raspberry muffins…

Ingredients

  • 1 chicken fillet
  • 4 cloves garlic
  • 1 chilli (red/green)
  • 1 corn on the cob ( tin of sweet corn)
  • 1 tin coconut milk
  • 75g egg noodles
  • 1 chicken stock cube
  • 4 scallions
  • 1 pepper (red/green/yellow)
  • 1 tsp fish sauce
  • 1 tbsp vegetable oil
  • Optional kaffir lime leaves (dried)
  • Optional Small bunch of coriander

Method

  1. Hold the corn cob upright on a chopping board, and slice down shaving the kernels off. Prepare all your ingredients, finely dice the garlic, deseed and finely slice the pepper and chillies, cut the scallions diagonally.
  2. Boil up the kettle for the stock. Cut the chicken into skinny, long strips.
  3. In a large saucepan, heat up the oil and fry the sweet corn, peppers, scallions and chillies for 4/5 mins.
  4. Pour in the coconut milk and bring to the boil, put the chicken stock cube into the empty can and pour in the boiling water, add the stock into the saucepan and then refill the tin with boiling water and add that in.
  5. Add in the chicken, the noodles, the fish sauce and the lime leaves and simmer for 15 mins.
  6. Remove the lime leaves and discard, stir in the chopped coriander.
  7. Serve and enjoy!

chic cuisineThis is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

One Response to Chic Cuisine: Thai Chicken Noodle Soup

  1. Orla September 1, 2009 at 3:23 pm #

    Can’t wait to try this Aisling. Looks yum :) Keep up the fantastic work, looking forward to those white choc and raspberry muffins… *drool*

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