Spicy Chicken Noodle Soup
|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)|
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.