Thai chicken noodle soup recipe

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Thai chicken noodle soup recipe

There’s something about Thai food – the nostril-clearing, punchy flavours combined with rich, coconutty broths and curries – that makes it irresistible. I find thigh meat far preferable, in this soup, to breast, but if you want to speed things up a bit, then just poach sliced chicken breast for 5 minutes. You could also use leftover roast chicken.

Ingredients

For the shotpot
  • 1 splash vegetable oil
  • 1 shallot, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 bird's-eye chilli, finely sliced
  • 0.5 stalk of lemongrass, finely chopped
  • 2 tsp grated fresh ginger
  • 2 tbsp finely chopped coriander stalks
  • 400 ml chicken stock
  • 150 ml coconut cream
  • 1 tbsp Thai fish sauce
  • 1 lime, zest only
  • 2 boneless chicken thighs
  • 1 splash vegetable oil
  • 1 shallot, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 bird's-eye chilli, finely sliced
  • 0.5 stalk of lemongrass, finely chopped
  • 2 tsp grated fresh ginger
  • 2 tbsp finely chopped coriander stalks
  • 14.1 fl oz chicken stock
  • 5.3 fl oz coconut cream
  • 1 tbsp Thai fish sauce
  • 1 lime, zest only
  • 2 boneless chicken thighs
  • 1 splash vegetable oil
  • 1 shallot, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 bird's-eye chilli, finely sliced
  • 0.5 stalk of lemongrass, finely chopped
  • 2 tsp grated fresh ginger
  • 2 tbsp finely chopped coriander stalks
  • 1.7 cups chicken stock
  • 0.6 cup coconut cream
  • 1 tbsp Thai fish sauce
  • 1 lime, zest only
  • 2 boneless chicken thighs
For the rest
  • 100 g flat rice noodles
  • 50 g mangetout, roughly torn
  • 1 good handful of coriander leaves
  • 2 lime wedges
  • 3.5 oz flat rice noodles
  • 1.8 oz mangetout, roughly torn
  • 1 good handful of coriander leaves
  • 2 lime wedges
  • 3.5 oz flat rice noodles
  • 1.8 oz mangetout, roughly torn
  • 1 good handful of coriander leaves
  • 2 lime wedges

Details

  • Cuisine: Thai
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 2

Step-by-step

  1. Heat a little oil in a saucepan over a medium heat and cook the shallot, garlic, chilli, lemongrass, ginger and coriander stalks for 1 minute, stirring.
  2. Add the stock, coconut cream, fish sauce and lime zest, and bring to a gentle boil. Now add the chicken and simmer quietly for 30 minutes.
  3. Remove the chicken. Continue to simmer the stock until reduced to about 200ml/7fl oz/generous ¾ cup. Divide between two jars, cool and store in the fridge for up to 2 days.
  4. Shred the cooled chicken. Cook the noodles according to packet instructions, then run under cold water until cool.
  5. Divide between two heatproof vessels, along with the mangetout and shredded chicken. Cover and chill for up to 2 days.
  6. When you're ready to serve, tip the ShotPot over the noodles, then pour over 300ml/10fl oz/1¼ cups boiling water. Stir and leave to stand for 1 minute. Garnish with coriander and a squeeze of lime.

Recipe taken from Love your Lunchbox by James Ramsden, published by Pavilion.

Photography by Martin Poole.

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