No matter the weather there is something comforting about a spicy chicken soup. You can’t beat the magical blend of Thai flavours to lift the spirit.
This dish can be easily adapted depending as to what ingredients you have in. Instead of chicken it also works well with partridge.
Learn more about Thai cuisine with Masterchef’s Jackie Kearney on our Malaysian & Thai course.
Thai Chicken Noodle Soup
- 500 ml chicken stock
- 2 portions of thin rice noodles, soaked according to the packet’s instructions
For the soup:
- 100 ml coconut milk
- 3cm of fresh root ginger grated or blitzed in a small blender
- 1 clove of garlic grated or blitzed in a small blender
- 1-3 tbsp fish sauce (adjust according to your taste – it is very salty, but gives the dish a delicious Asian flavour)
- 2 fresh red chilli, deseeded and finely diced
- 1 tsp turmeric
- ½ tsp tamarind sauce (available in jars, or can be made from raw tamarind)
- 1 tbsp caster sugar (or palm sugar if you have it)
- juice of 1 lime
For the soup fillings:
- 150g grams cooked chicken (optional)
- 1 carrot, julienned
- a handful of fresh bean sprouts
- a handful of sugar snap peas
- 3 spring onions, finely sliced
- 1 pak choi
- a handful of peanuts / cashew nuts, lightly crushed
- fresh coriander, finely sliced
- Put the chicken stock in a large pan & heat until simmering. Meanwhile, soak the rice noodles in cold water (following the packet instructions). Make sure you have all the remaining ingredients ready, as the dish will take only moments to assemble.
- Finish the sauce by adding all of the ingredients for the sauce & then check that the seasoning is to your liking – add more fish sauce if you would like it saltier; more tamarind if you prefer a slightly bitter taste; more lime if you prefer it sharper or more chilli if you like it hotter.
- When you have seasoned it to perfection add your chicken & heat until the chicken is hot.
- Then add the largest of your vegetables & your rice noodles. Stir & make sure it is piping hot (this should take no more than 2-3 minutes) before finishing with the bean sprouts, pak choi, spring onions and sugar snap peas and heating these vegetables through.
- Serve into hot bowls & sprinkle with chopped peanuts & fresh coriander.
Know the difference between a julienne, chiffonade and brunoise? Find out more on our half day knife course