Thai roast chicken and noodle broth

Recipe from: 7/8/1998 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 2
    Litres
    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.
 

Read more on: poultry
 

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