Chicken and Noodle Soup Recipe

Chicken and Noodle Soup Recipe

Ingredients : Serves 4-6

175 g

225 g

550 g

550 g

15 g

15 g

1 stalk

3 tablespoons

200 g

85 g

85 g

Rice vermicelli

Boneless, skinless chicken breast

Chicken stock

Coconut milk

Tamarind paste

Fresh root ginger, grated

Lemon grass, very finely chopped

Shrimp paste, toasted

Raw, peeled medium shrimps

Bean sprouts

Peeled, seeded and chopped cucumber

Fried onion rings, sliced chilies and cilantro leaves to serve (optional)

Method :
  • Cook noodles in boiling water for 3-4 minutes.

  • Drain and refresh under running cold water.

  • Drain very well and set aside.

  • In a saucepan, put chicken and stock.

  • Bring to a simmer and poach for 8 minutes.

  • Lift chicken from stock (reserve the stock).

  • When cool enough to handle, shred and set aside.

  • Add coconut milk to pan, with tamarind, ginger, lemon grass and shrimp paste.

  • Bring to the boil then simmer for 5 minutes.

  • Add shrimps and simmer for 3-4 minutes, then add bean sprouts and cucumber.

  • Heat through for 1-2 minutes. Serve with small dishes of fried onions rings, sliced chilies and cilantro leaves.

  • Serve.

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