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Monday, 25 April 2016

Winter ready- chicken noodle soup, Thai style.

Whilst it's not quite winter yet, colds n flu aren't far away. Especially if you share your space with small children- ahhh choo!

Ginger and chilli are great for helping to keep things at bay. This is a favourite that is easy to knock up quickly.

Enjoy!



Ingredients
1 onion
3 stalks celery
2-3 carrots
1 bunch bok choy 
1 1/2 cups broccoli florets 
1 cup of cut up mushrooms
Egg noodles or rice noodles
( or any veg that you particularly feel like!)
2 chicken breasts- sliced thinly 
Fresh mint/coriander/basil to garnish
Stock Ingredients
1 litre Chicken stock either liquid or powered ( I use vegeta or massel brand as no msg in either)
1 fresh lime, juice and small amount of zest
1 heaped teaspoon of ginger
Sesame oil
Fish sauce
Chilli sauce or fresh chilli
1 tablespoon of brown sugar or any sweetener that you may prefer
Sprinkle of white pepper
Extra water depending on quantity needed. I prob add another litre or so to the chicken stock and easily get 4 portions. Keep tasting stock before adding chicken to make sure it's balanced

Method
Cook off onion and ginger in a little sesame oil
Add the stock ,water. Add fish sauce, chilli,sugar, lime. When adding these taste as you go to get the balance right. Shouldn't be too salty or too sweet.
Bring to a gentle simmer and add your vegetables
Add noodles and chicken and simmer until chicken is cooked through and noodles are soft.

Serve with fresh herbs and sliced spring onion.