Recipe Centre

Thai roast chicken and noodle broth

Ingredients
2 litre chicken stock
15 ml Thai red curry paste
250 g roast chicken, thinly sliced
2 tomatoes, coarsely chopped
30 ml fish sauce
5 ml sugar
1 red sweet pepper, cored, seeded and sliced thinly lengthways
75 g Chinese rice noodles
15 ml lime or lemon juice
coriander leaves to garnish

Method:
Combine chicken stock and curry paste in a large saucepan. Bring to boil over moderate heat, then reduce heat and simmer, covered, for 4 minutes. Add sliced chicken, tomatoes, fish sauce, sugar, red sweet pepper and noodles. Stir to blend and simmer for 10 minutes. Stir in lime juice, then serve, garnished with coriander leaves.

Recipe From : FAIRLADY July 08, 1998

Recipe from FAIRLADY : July 08, 1998 See what FAIRLADY has in store this month. Subscribe now and save!

Sponsor's message
	Click here to add a sprinkling of balance to your life.