Thai chicken noodle soup recipe
There’s something about Thai food – the nostril-clearing, punchy flavours combined with rich, coconutty broths and curries – that makes it irresistible. I find thigh meat far preferable, in this soup, to breast, but if you want to speed things up a bit, then just poach sliced chicken breast for 5 minutes. You could also use leftover roast chicken.
Ingredients
For the shotpot- 1 splash vegetable oil
- 1 shallot, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 1 bird's-eye chilli, finely sliced
- 0.5 stalk of lemongrass, finely chopped
- 2 tsp grated fresh ginger
- 2 tbsp finely chopped coriander stalks
- 400 ml chicken stock
- 150 ml coconut cream
- 1 tbsp Thai fish sauce
- 1 lime, zest only
- 2 boneless chicken thighs
- 100 g flat rice noodles
- 50 g mangetout, roughly torn
- 1 good handful of coriander leaves
- 2 lime wedges
Details
- Cuisine: Thai
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 2
Step-by-step
- Heat a little oil in a saucepan over a medium heat and cook the shallot, garlic, chilli, lemongrass, ginger and coriander stalks for 1 minute, stirring.
- Add the stock, coconut cream, fish sauce and lime zest, and bring to a gentle boil. Now add the chicken and simmer quietly for 30 minutes.
- Remove the chicken. Continue to simmer the stock until reduced to about 200ml/7fl oz/generous ¾ cup. Divide between two jars, cool and store in the fridge for up to 2 days.
- Shred the cooled chicken. Cook the noodles according to packet instructions, then run under cold water until cool.
- Divide between two heatproof vessels, along with the mangetout and shredded chicken. Cover and chill for up to 2 days.
- When you're ready to serve, tip the ShotPot over the noodles, then pour over 300ml/10fl oz/1¼ cups boiling water. Stir and leave to stand for 1 minute. Garnish with coriander and a squeeze of lime.
Recipe taken from Love your Lunchbox by James Ramsden, published by Pavilion.
Photography by Martin Poole.
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