Thai Style Chicken Noodle Soup

2 Oct

Chicken Noodle SoupMy poor little hubby was down with a cold which inspired me to create this little dish. Perfect to chase away a pesky cold and clear the airways. It’s a bowl full of goodness – and is delicious too! It’s also a good way of using up leftover roast chicken.

 

 

Ingredients:

  • 3 spring onions chopped/sliced (whichever you prefer)
  • 2 garlic cloves (crushed)
  • 1 medium hot red chilli deseeded and sliced finely (or more if you want it really spicy, not just ‘warm’)
  • 1 inch fresh ginger, peeled and chopped finely
  • a handful of coriander leaves
  • 1 pint of chicken stock
  • left over chicken, shredded (equivalent to a breast and a half or so)
  • noodles (I use the medium width variety, but any would do)
  • a splash of soy sauce (to taste)
  • the zest of one lime
  • 1 whole (slightly crushed) lemon grass stick
  • a few pinches of sugar
  • salt & pepper( to taste)
  • extra water to accommodate the noodles

Method

Just chop everything and throw into a sauce pan. Let the ingredients cook for 20-30 minutes to let the flavours blend together to a lovely broth. Add the noodles towards the end of the cooking (see instructions on pack) or cook them separately and just add them to the soup. Voila!

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