14 October 2013

Thai Noodle Soup

This is my version of Nigella's recipe. Turned out really lovely. Exactly what I needed on a cold, windy day.

  • 2 litres of water and 4 chicken stock cubes
  • 400g of rice noodles
  • 400ml of coconut milk
  • 5-7cm piece of fresh root ginger (peeled and sliced thinly then cut into skinny strips)
  • 3 tbsp of thai fish sauce (nam pla)
  • 4 tbsp od dark soy sauce
  • 2 fresh chillies (red or green, chopped with seeds)
  • 2 tsp of turmeric
  • 3 tsp of soft brown sugar
  • juice of 1/2 lime
  • 2 chicken breasts, sliced thinly
  • 400 grams stir fry vegetables
  • a bunch of fresh corriander
  • salt to taste

  1. Put the chicken stock in a good-sized pan to heat up.
  2. Add the remaining ingredients, except the vegetables and coriander, to the pan and bring to a boil. Simmer for about 20 minutes.
  3. Add the vegetables and coriander and cook for a minute or two. Add the noodles and cook for another few minutes until the noodles are cooked and the vegetables are tender.
  4. Season to taste with salt.

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