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Thai chicken noodle soup

Authorbskt
DifficultyBeginner

Flavour trip to the East without leaving your home kitchen via this Thai take on chicken noodle soup.

[cooked-sharing]
Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 1 tbsp sunflower oil
 2 garlic cloves, crushed
 1 tbsp ginger, finely chopped
 1 small red chilli, seeds removed (optional), finely chopped
 1 tsp ground turmeric
 400 ml coconut milk
 1 litre (4 cups) chicken stock
 ¼ cup (60ml) fish sauce
 1 tbsp brown sugar
 2 skinless chicken breast fillets, sliced into very thin strips
 200 g medium-thick rice noodles
 150 g snow peas, trimmed
 2 tbsp lime juice, plus extra wedges to serve
 Coriander leaves and thinly sliced red onion, to serve
1

Place a large saucepan over medium-high heat. Add the oil and, when hot, fry the garlic, ginger, chilli and turmeric, stirring constantly, for 30 seconds until fragrant.

2

Pour the coconut milk into the pan, then stir in the chicken stock, fish sauce and brown sugar. Bring to a simmer and cook for 2-3 minutes before adding the chicken strips and noodles.

3

Return to a simmer and cook for a further 2 minutes, stirring occasionally. Add the snow peas and cook, stirring occasionally, for a further 2-3 minutes or until the chicken is cooked through and the noodles are tender. Season with sea salt, freshly ground black pepper and lime juice to taste.

4

Ladle the soup and noodles into 4 deep serving bowls. Scatter with coriander leaves and red onion, and serve with extra lime wedges.

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