Autumn is here and that means one thing; soup. I’m starting with a Thai Chicken Noodle Soup that really packs a punch, full of colourful veg and a fiery taste.
- One chicken fillet – Diced into very small pieces
- 300g Rice noodles
- 2 carrots – cut into thin, tiny chunks
- 1 Leek – Discard the leafy, dark green top and finely shred the remainder
- 5 Spring Onions diced – keep a handful aside to garnish
- 2inch piece of ginger, peeled and diced
- 5 garlic cloves minced
- 2 red chillies (This is optional – 2 chillies makes a very, very hot soup) diced
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon frozen Thai Herb blend from Asda
- 900ml chicken stock
- 450ml boiling water
- Sprinkle of salt
- 1 tablespoon of olive oil
- Chop the carrots, leek, spring onions, garlic, ginger, and chilli and add to a saucepan with the olive oil
- Add the finely cut chicken fillet and a sprinkle of salt
- Stir over a medium heat until you notice the veg start to soften and the chicken turn white, this will be about 5 minutes
- Prepare the chicken stock and add in, then use the same jug to add the boiling water
- Add the fish sauce and soy sauce
- Simmer for 10-12 minutes to make sure the chicken is thoroughly cooked
- Sprinkle in the frozen thai herb blend
- Add the noodles – You can add fresh noodles or dried, whichever you prefer
- Simmer for a further 5-7 minutes to cook the noodles
- Serve topped with the remaining spring onions
You might find that as the soup sits in the pot for a while the noodles absorb lots of the water and it doesn’t much resemble soup. Add more boiling water, and a little dash of the fish sauce and soy sauce to maintain the flavour.
If you choose to use dried noodles, start with two nests and add more if you wish.
A good tip before serving is to use some clean scissors to cut the noodles whilst its still in the pot. This makes 4-5 portions which you can keep in the fridge for 2 days or freeze.
If you make this make sure to show me on instagram with #studentfoodbible