Thai chicken & noodle broth

Cooking Soups Thai chicken & noodle broth

Speedy to make and easy to eat, this sweet and sour soup is a feel-good meal in a bowl.

Lables: Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until tender. Refresh under cold running water. Drain.
  2. Place the stock in a large saucepan over high heat. Bring to the boil. Add the chicken, shallot, ginger, chilli and tamarind and cook, stirring, for 5 minutes.
  3. Add tomato, fish sauce and sugar, and cook for 2 minutes. Add the snow peas and cook for 1 minute or until snow peas are bright green and tender crisp.
  4. Divide the noodles, coriander and basil among serving bowls. Ladle the soup among the bowls and serve.

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200g dried rice noodles, broken into small pieces
1.5L chicken stock
2 single chicken breast fillets, thinly sliced
3 French shallots, thinly sliced
2cm-piece fresh ginger, peeled, thinly sliced
1 large fresh red chilli, deseeded, thinly sliced
2 tbsp tamarind puree
8 cherry tomatoes, halved
2 tbsp fish sauce
1 tsp brown sugar
100g snow peas, trimmed, halved diagonally
1/4 cup fresh coriander leaves
1/4 cup fresh Thai basil leaves

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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