Ten Minute Thai Chicken Noodle Soup

3 04 2012

Winter she’s a-coming, I can smell it, I can hear it, and I can feel it. The air has that little chilly edge to it, the trees are gracefully dropping their leaves, the light has a different quality about it. And besides the poetry of it all, it means soup weather, cosiness, fluffy socks, boots and more steaming mugs of tea than usual. And a whole lot more than that. I for one am not going to be found complaining

And speaking of soups, I thought this was a good place to kick off when it comes to fighting the chill. There is a plethora of quick and easy Thai chicken and noodle soup recipes out there. This is my version, delivering as much bang for your buck, prettiness and punch as it can muster in just 10 minutes of cooking time.

Serves 2 | Preparation time 10 minutes | Cooking time 10-12 minutes

2L good quality chicken or vegetable stock (store bought powder, cubes etc is fine)
1 heaped Tb Thai green curry paste (add more or less according to your taste)
1 red chilli, de-seeded and chopped (optional)
1 tsp freshly grated ginger
1 clove freshly chopped garlic

About 300g chicken fillet or breast strips
1/2 red pepper, de-seeded and roughly chopped
Roughly 1 cup each of sprouts, snap peas (around 100g), chopped mushrooms (around 100g)
Juice of 1 lime
1-2 tsp sugar or 1Tb sweet chilli sauce
1-2 Tb fish sauce
100g rice noodles (2 minute noodles will also work if you are desperate)
Salt and Pepper to taste
Handful of fresh coriander, chopped, to garnish

1. In a large pot on med-high heat, add the 2L stock and bring to the boil, then turn down to medium.

2. In a small heat-proof jug, add the curry paste, chilli (if using) ginger and garlic and mix together, then pour into the stock water. Add in the chicken strips, and allow to cook for 5 minutes, stirring occasionally.

3. Add in all the remaining ingredients, bring to the boil again and then turn down to simmer for 4-5 minutes. Check for seasoning and add extra salt and pepper, sugar or sweet chilli sauce as needed. You want to get the balance of sweet, savory, sour and salty just right.

4. Serve in small pre-heated bowls with chopped coriander to garnish.

You might also like… Thai Fish Curry in a Hurry, Ten Minute Thai Noodles with Chicken, Applause for Peanut Sesame Chicken



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