Friday, February 15, 2013

Allergy free Thai chicken noodle soup recipe

  • 2 tbsps olive oil
  • 2 long red chillies, deseeded, finely chopped or 1 tsp chilli flakes
  • 2 garlic cloves, minced
  • 3cm fresh ginger, peeled, grated
  • 750g sliced chicken breast or thigh
  • 4-6 shallots, thinly sliced
  • 400ml coconut cream
  • 1½ cups chicken stock made from a Massel vegetarian chicken ultracube
  • 2 tbsps fish sauce
  • 1 tbsp brown sugar
  • 2 tbsps lime juice
  • 1 tbsps shredded kaffir lime leaves
  • Approximately 250g vermicelli noodles
  • Additional vegetables, eg. capsicum, snow peas, broccoli florets

  • Prepare the vermicelli noodles according to instructions, snapping them to desired length before cooking.
  • Heat the oil in a large saucepan over medium-high heat.
  • Add the chilli, garlic and ginger.
  • Cook, stirring, until aromatic.
  • Add the chicken and shallots.
  • Stir until well combined.
  • Cook, stirring with a wooden spoon, until the chicken is cooked through.
  • Add the coconut cream, stock, fish sauce, brown sugar, lime juice, lime leaves and any vegetables you'd like.
  • Stir until well combined.
  • Bring the soup to the boil then reduce the heat to medium-low.
  • Cook, uncovered, for 5 minutes or until the lime leaves and vegetables are tender.
  • Place the noodles in a serving bowl.
  • Top with the soup and serve.

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