Thai chicken soup

Sarah Graham
2 servings Prep: 10 mins, Cooking: 10 mins
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A quick and easy noodle soup. Done in 10 minutes.

By Food24 April 11 2012
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Ingredients (16)

2 l stock — vegetable or chicken
1 Tbs thai green curry paste
1 red chilli — deseeded, chopped
1 tsp fresh ginger — freshly grated
1 garlic — cloves, chopped
300 g chicken breast fillets — strips
1/2 red pepper — chopped
1 cup sprouts
100 g sugar snap peas
100 g mushrooms — chopped
1 lime — juice only
1-2 tsp sugar
1-2 Tbs fish sauce
100 g noodles — rice
salt and freshly ground black pepper — to taste
1 handful fresh coriander — chopped, to garnish
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Method:

In a large pot on med-high heat, add the stock and bring to the boil, then turn down to medium.

In a small heat-proof jug, add the curry paste, chilli (if using) ginger and garlic and mix together, then pour into the stock water.

Add in the chicken strips, and allow to cook for 5 minutes, stirring occasionally.

Add in all the remaining ingredients, bring to the boil again and then turn down to simmer for 4-5 minutes. Check for seasoning and add extra salt and pepper, sugar or sweet chilli sauce as needed. You want to get the balance of sweet, savory, sour and salty just right.

Serve in small pre-heated bowls with chopped coriander to garnish.

Reprinted with permission of  Sarah Graham. To visit  Sarah Graham
‘s blog, click here.

 



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