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Thai chicken noodle soup


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

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

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.


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.


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.


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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