Thai green chicken noodle soup
A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer.
Ingredients
- 250g/9oz chicken breasts, boneless, skin removed
- 2 litres/3½ pints good-quality chicken stock
- 2 large banana shallots, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp finely grated fresh root ginger
- ½ red chilli, deseeded and finely chopped
- 1–2 tbsp Thai green curry paste
- 2 tsp fish sauce
- 1 tsp light muscovado sugar
- 115g/4oz button mushrooms, sliced
- 2 small pak choi, sliced into large pieces
- ½ bunch fresh coriander, leaves chopped
- 1 lime, juice only
- 2 nests (100g/3½oz) fine egg noodles
- salt and freshly ground black pepper
Method
Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.
Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat.
Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper.
Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve.
Recipe Tips
The soup base can be made up to 8 hours ahead. Add the noodles to serve.
Not suitable for freezing.