thai chicken and noodle soup

6 servings
1 pounds Chicken breast fillets
Cloves garlic, crushed
3 teaspoons Ground cumin
½ teaspoon Tumeric
6 cups Water
2 teaspoons Chicken stock powder
1 tablespoon Sugar
½ teaspoon Shrimp paste
3 teaspoons Sambal oelek
Piece dried galangal
1¾ ounce Rice vermicelli
1 cup Bean sprouts
Lettuce leaves, shredded
2 tablespoons Chopped fresh coriander

* Soup can be prepared a day ahead.

* Storage: Covered, in Fridge.

* Not suitable for freezing.

* Microwave: Suitable.

Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant.

Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander.

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