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Thai chicken noodle soup
Thai chicken noodle soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Boost your mood and health with a comforting chicken noodle soup infused with garlic, lemongrass, and chili for a delicious twist.
Ingredients:
  • 18.40 gm vegetable oil
  • 2 garlic cloves, thinly sliced lengthways
  • 2 fresh red birdseye chillies, deseeded, finely chopped
  • 1 stem lemon grass, pale section only, bruised
  • 1L (4 cups) chicken style liquid stock
  • 2 (about 500g) single chicken breast fillets
  • 1 x 400g pkt fresh thin rice noodles
  • 80ml (1/3 cup) fresh lime juice
  • 36.60 gm fish sauce
  • 1 x 150g pkt baby spinach leaves
  • 125.00 ml loosely packed fresh coriander leaves, to garnish Lime wedges, to serve
Instructions:
  • In a large saucepan, heat oil over medium-high heat. Sauté garlic, chilli, and lemon grass for 2 minutes until fragrant. Pour in stock, cover, and bring to a boil. Lower the heat, add chicken, cover, and simmer for 15 minutes until cooked through. Remove chicken with a slotted spoon to a plate and let it cool for 5 minutes before shredding.
  • Combine the noodles with the stock and bring to a boil, cook until noodles are tender for about 2 minutes. Stir in lime juice, fish sauce, and chicken, and cook for an additional minute until heated through.
  • Begin by swiftly boiling a generous amount of water in a large saucepan. Introduce the spinach, then promptly remove from heat. Rinse under cold running water to invigorate. Ensure thorough drainage.
  • Divide the soup into individual bowls. Garnish with spinach and coriander. Serve promptly with lime wedges, if preferred.

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