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    Spicy chicken noodle soup

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    *mandatory

    Spicy chicken noodle soup

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    2 x 500g packs Cooks’ Ingredients Chicken Stock or 1L homemade
    2 cloves garlic, finely chopped
    30g ginger, finely chopped
    1 red Thai chilli, finely sliced
    200g Thai Taste Folded Rice Noodles
    500g skinless chicken thigh fillets, cut into 2.5cm pieces
    235g pack pak choi, quartered lengthways
    120g extra fine green beans, halved
    1 tbsp fish sauce
    1 lime, juice of ½, ½ cut into wedges  

    Method

    1. Put the stock in a large saucepan with the garlic, ginger, chilli and 200ml water. Slowly bring to the boil. Meanwhile, cook the noodles in boiling water for 6-8 minutes until tender, then rinse under cold water. Drain and divide between serving bowls.

    2. Once the stock is boiling, add the chicken, reduce the heat slightly and simmer for 4 minutes. Tip in the pak choi and beans and simmer for a further 4 minutes, or until the chicken is cooked, the juices run clear and no pink meat remains. Stir in the fish sauce and lime juice, then ladle over the noodles. Serve with the extra lime wedges for squeezing over. 

    Your recipe note

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    Cook’s tip This is a great way to use up leftover roast chicken from your Sunday roast. Simply shred the meat and add it to the broth, then heat through until piping hot. The bones could be used to make the stock, too.

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