Thai roast chicken and noodle broth

Name: Thai roast chicken and noodle broth
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 Litres stock chicken; 15.00 ml Thai red curry paste; 250.00 g chicken roasted, thinly sliced; 2.00 tomatoes coarsely chopped; 30.00 ml fish sauce; 5.00 ml sugar; 1.00 red pepper cored, thinly sliced; 75.00 g noodles Chinese rice variety; 15.00 ml lemon juice or fresh lime juice; 0.00 fresh coriander to garnish

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

2.00 Litres	stock — chicken
15.00 ml	Thai red curry paste
250.00 g	chicken — roasted, thinly sliced
2.00	tomatoes — coarsely chopped
30.00 ml	fish sauce
5.00 ml	sugar
1.00	red pepper — cored, thinly sliced
75.00 g	noodles — Chinese rice variety
15.00 ml	lemon juice — or fresh lime juice
0.00	fresh coriander — to garnish

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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.