Рецепт Thai chicken noodle soup

click to rate
1 голос | 942 визита

From Nigella Kitchen

 
Tags:

Ингредиенты

  • 1 litre/1¾ pints chicken stock
  • 150g/5oz thin rice noodles or mung bean thread vermicelli
  • 200ml/7fl oz coconut milk
  • 1 x 3-4cm/1-1½in piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
  • 2 tbsp fish sauce
  • 1 fresh long red chilli, de-seeded and cut into strips
  • 1 tsp ground turmeric
  • 1 tsp ready-made tamarind paste
  • 1 tsp soft brown sugar
  • 2 tbsp lime juice
  • approx. 150g/5oz leftover cooked chicken, shredded
  • 250g/9oz tender-shoot stir-fry (a mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives), or other assorted vegetables
  • 2-3 tbsp chopped fresh coriander, to serve

Инструкции

  1. 1.Put the chicken stock in a good-sized pan to heat up.
  2. 2.Put the noodles in a bowl and pour boiling water over (or cook as instructed on the packet).
  3. 3.Add the remaining ingredients, except the tender-shoot stir-fry, to the pan and bring to the boil.
  4. 4.When the chicken is piping hot, add the tender-shoot stir-fry and when the vegetables are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. (Or simply divide the noodles between bowls and pour the soup over them.)
  5. 5.Serve sprinkled with chopped fresh coriander.
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment