This is that perfect combination of super quick and deliciously tasty. It only has a few ingredients and has that lovely refreshing taste that Thai food is famous for.
I’ve included noodles in this recipe but leaving them out will not affect the flavor and will give you a more ‘virtuous’ soup.
I had made chicken stock in the slow cooker last week with a chicken carcass left after Sunday roast, I left it on low for 24 hours and it was delicious, if you haven’t made your own stock before I’d urge you to try it.
500ml Chicken Stock
2 Kaffir Lime Leaves, torn
1 inch piece of ginger, peeled and finely sliced
2 tablespoons of Fish Sauce
Juice of 1 Lemon
2 chicken breasts, finely sliced
400 ml of coconut milk ( you’ll only need 250 ml if not adding the noodles)
1 chilli finely sliced, seeds left in if you prefer more of a kick
Large bunch of coriander, leaves picked.
1/4 sheet of dried fine noodles broken up into small pieces.
Place the stock, ginger, lime leaves, fish sauce and lemon juice in a saucepan, bring it to the boil. Add the shredded chicken and coconut milk. As soon as the chicken is cooked, a matter of a few minutes add in the noodles, simmer for 3 to 4 minutes and then add the chili and most of the coriander, reserving some to garnish.
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