Thai chicken & noodle broth

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

Recipe «Thai chicken & noodle broth» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.