Thai chicken & noodle soup
6 Servings
Ingredients
| Quantity | 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 |
Directions
* 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.