Thai Chicken Noodle Soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Delicious fresh, fragrant Thai soup. Very tasty and can use which ever veg you have spare. Easy to keep the basic ingredients in the fridge and can be made veggie!
Ingredients
- Half a pack of rice noodles
- 1 table spoon jarred lemon grass or fresh
- Half a table spoon of garlic paste
- Half a table spoon of ginger paste
- 2 star anise
- Fresh corriander for garnish
- 125ml if oyster sauce
- 6 chicken thighs or legs (skin on for flavor)
- 1 liter chicken stock
- Large handful of sliced veg per person (spring onion, pak choi, carrot sliced with a peeler, fresh ginger, sliced chilies, baby sweet corn, broccoli, sugar snap peas, peppers etc)
- 2 tea spoons of seasame oil
Method
- STEP 1Heat sesame seed oil on high heat. Fry chicken skin down until brown. Add star anise, garlic and ginger paste. Add oyster sauce and stir.
- STEP 2Add chicken stock and cover and cook until chicken is cooked (30 minutes) and falls off the bone.
- STEP 3Remove chicken at set aside to cool. Remove from bone when cool and place in a bowl. Prepare veg by slicing thinly.
- STEP 4Cook rice noodles as per their instructions. Set aside. When ready to eat place chicken and noodles in a bowl. Add veg to the stock in the pan and cook until just heated through, do not over cook.
- STEP 5Add veg to the bowl and cover with the broth. Garnish with fresh chili and corriander. Eat with chop sticks.
