Thai Chicken Noodle Soup | Nigella's Recipes | Nigella Lawson

Name: Thai Chicken Noodle Soup | Nigella's Recipes | Nigella Lawson
Ingredients: 1 litre chicken stock; 150 grams thin rice noodles (or mung bean thread vermicelli); 200 millilitres coconut milk; 3½ centimetres piece of fresh ginger (peeled and sliced thinly then cut into skinny strips); 2 tablespoons thai fish sauce (nam pla); 1 fresh red chilli (deseeded and cut into strips); 1 teaspoon turmeric; 1 teaspoon tamarind paste; 1 teaspoon soft brown sugar; 2 tablespoons fresh lime juice; 150 grams cooked shredded chicken; 250 grams stir fry vegetables (or tender shoot stir fry); 2 - 3 tablespoons chopped fresh coriander (to serve)

www.nigella.com

This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly.

Keywords

Gluten Free
Comfort
Impatient
Asian Inspired
Express
Dairy Free
Egg Free
Nut Free
Chicken

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Ingredients

1 litre chicken stock
150 grams thin rice noodles (or mung bean thread vermicelli)
200 millilitres coconut milk
3½ centimetres piece of fresh ginger (peeled and sliced thinly then cut into skinny strips)
2 tablespoons thai fish sauce (nam pla)
1 fresh red chilli (deseeded and cut into strips)
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon soft brown sugar
2 tablespoons fresh lime juice
150 grams cooked shredded chicken
250 grams stir fry vegetables (or tender shoot stir fry)
2 - 3 tablespoons chopped fresh coriander (to serve)