Allergy free Thai chicken noodle soup recipe

Ingredients

• 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

Method

• 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.