Sunday, March 8, 2009
Thai Chicken Noodle soup
Taste Sensations:How To Make Thai Chicken Noodle Soup
750ml GF chicken stock or broth
1 ½ chicken breasts, cubed
1/2 tsp turmeric
4 tbsp GF Thai fish sauce
2 cloves of garlic, minced
1 small chilli, chopped
1 tsp brown sugar
160ml coconut milk
2 tbsp lime juice
100g bean sprouts
1 spring onion, sliced
a few coriander sprigs
2 tbsp chopped peanuts
150g rice noodles, soaked in water
2 tbsp sesame oil
salt and white pepper
1 wooden spoon
Pour the chicken stock into a large pan over a medium-high heat.
Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil.
Season with a little salt and white pepper.
Mix well and bring it to a simmer
Once the soup begins to simmer, add the chicken pieces.
Stir and bring back to a simmer. Cook for 5 minutes
Place noodles in a bowl and cover with cold water
After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.
Just before serving pour in the lime juice.
Ladle some of the noodles into a soup bowl and cover with the soup.
To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.