Thai Chicken Noodle Soup

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 litre chicken stock
150g thin rice noodles or mung bean thread vermicelli
200ml coconut milk
1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
2 tbsp fish sauce
1 fresh long red chilli, de-seeded and cut into strips
1 tsp turmeric
1 tsp tamarind paste
1 tsp soft brown sugar
2 tbsp lime juice
Leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)
250g tender-shoot stir-fry or other assorted vegetables
2-3 tbsp chopped fresh coriander, to serve

Put the chicken stock in a good-sized pan to heat up.

Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.

Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.

When the chicken is piping hot, add the vegetables and when they are tender - a minute or two should be plenty if you're using the tender shoots - add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.

Serve sprinkled with chopped fresh coriander.

Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).

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