Thai chicken and noodle soup

Yield: 6 servings

Measure Ingredient
1 pounds Chicken breast fillets
2 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
1 Piece dried galangal
1¾ ounce Rice vermicelli
1 cup Bean sprouts
3 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.

Similar recipes