Thai Chicken Noodle Soup

"If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body."
 
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Ready In:
20mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Bring the chicken broth to a boil.
  • While this is happening, cut the ginger into thin shreds.
  • Also halve the chillies, deseed them and chop the pepper finely.
  • Cut the lemongrass into thin rings.
  • Shred the lime leaves.
  • Tip everything you've just chopped into the stock, as well as the noodles, lime juice and fish sauce.
  • Cut the chicken into small pieces and throw it in as well, then simmer for 5-7 minutes.
  • Remove the mint and coriander from their stems.
  • Divide them into two soup bowls and ladle the soup over the herbs.

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Reviews

  1. this was awesome! i used udon noodles, and turkey stock w/turkey bits that i made yesterday. i didn't have lime leaves, used a bit of grated lime zest, it was very tasty
     
  2. Very easy to make and very tasty - I did add a little cream to make it into a thai cream of chicken soup though - a definate winner
     
  3. This was a great soup! And so easy to make with cooked chicken and chicken stock that I keep stored on hand (I like to cook up chickens on the weekends for meat and stock). One small change that I made to this soup was to simmer the stock with the aromatics, then strain it before adding the chicken and noodles so I wouldn't have to deal with a lot of lemongrass (which can be tough to deal with). I also didn't have mint, because I forgot it at the market, but the quality of the soup was still right up there, and was just wonderful. Thanks so much for posting.
     
  4. This was SO good! I also used udon noodles and then followed recipe adding some thinly sliced carrot and some diagonally sliced snow peas and topped with a generous serve of coriander and mint. This is a keeper.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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