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Spicy Chicken Noodle Soup

Diet.Chef's picture
Ingredients
  Tamarind paste 2 Tablespoon
  Red thai chilies 4 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Thai ginger piece 1 Inch, peeled, finely chopped
  Fish sauce 4 Tablespoon
  Palm sugar/Caster sugar, superfine 2 Tablespoon
  Lime leaves 8 , roughly torn
  Chicken stock 2 Pint (1.2 Liters, 5 Cups)
  Boneless chicken breast 12 Ounce (350 Grams)
  Carrots 3 1⁄2 Ounce, thinly sliced (100 Gram)
  Sweet potato 12 Ounce, diced (350 Grams)
  Baby corn cobs 3 1⁄2 Ounce, halved (100 Grams)
  Fresh coriander 3 Tablespoon, roughly chopped (Cilantro)
  Cherry tomatoes 3 1⁄2 Ounce, halved (100 Grams)
  Flat rice noodles 5 1⁄2 Ounce (150 Gram)
  Fresh coriander 1 Tablespoon, chopped (To Garnish, Cilantro)
Directions

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes.
2. Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minutes, stirring the mixture well.
3. Reduce the heat and add the carrots, sweet potato and baby corn cobs to the wok. Leave to simmer, uncovered, for 5 minutes, or until the vegetables are just tender and the chicken is completely cooked through.
4. Stir in the coriander (cilantro) cherry tomatoes and noodles. Leave the soup to simmer for about 5 minutes, or until the noodles are tender. Garnish and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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