Thai Chicken Noodle Soup

Happy Valentines Day everyone. Hope you are all having a lovely day.  

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I've always been a big fan of noodles. In a stir fry, in a salad, in a soup... wherever, whenever give me some noodles. This is one of those recipes you should be able to do with your usual pantry items. It doesn't take long to make and is full of flavour. You can use left over chicken or freshly cooked chicken. You could use tofu instead of the chicken too. Would probably also work with other meats. 

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Don't you just love the colour of it. Love adding turmeric to food. Just super annoying when it decides to stain your tablecloth or place mat. Grrrrr.

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Recipe by Nigella Lawson via Nigella's Quick Collection iPhone App

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Ingredients

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1 litre chicken stock

150g thin rice noodles or vermicelli (I used vermicelli) 

200ml coconut milk

1 x 3-4cm piece fresh ginger, peeled and sliced thinly

2 x 15ml tablespoons fish sauce

1 fresh long red chilli, de-seeded and sliced thinly

1 teaspoon turmeric

1 teaspoon tamarind paste (didn't have any so I skipped it!)

1 teaspoon soft brown sugar

2 x 15ml tablespoons lime juice

Leftover chicken, shredded - approx. 150g (I used about 300g of chicken breast)

250g stir-fry vegetables (I used boy choy and broccoli) 

2-3 x 15ml tablespoons chopped fresh coriander, to serve

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Method

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1. Place the chicken stock in a pan to heat up. 

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2. Cook the noodles as per the packet instructions. 

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

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4. When the chicken is hot, add the vegetables. Once the vegetables are tender add the drained noodles. Alternatively you can divide the noodles between the servings and pour the soup over them.

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5. Serve sprinkled with chopped fresh coriander.