Thai food is probably my favourite cuisine, fresh, clean and full of flavour and that’s why I enjoy this Thai Chicken Noodle Soup. Simply follow the recipe below and you can enjoy this great taste of Thailand.
Thai Chicken Noodle Soup
Serves 4
Ingredients:
- 1 onion
- 4 cloves garlic
- 2cm cut of fresh ginger
- 1 red chilli
- 1 tablespoon tamari
- 2 dessert spoons coconut sugar
- 1 litre chicken stock (home made)
- 4 chicken breasts
- 4 medium sized mushrooms
- Pack of gluten free egg noodles
Directions:
- Dice the onion, garlic, ginger and chilli and blend into a paste.
- Add the paste and tamari to a pan and fry for 3-4mins.
- Add the chicken stock and bring to the boil.
- Add the coconut sugar and reduce heat to simmer for 10 mins.
- Slice the chicken breasts and cook off in separate pan.
- Slice the mushrooms and add to the stock mixture.
- Allow to simmer for further 3-4mins
- Boil noodles in separate pan for 3-4mins drain and separate into serving bowls.
- Add chicken to stock mixture add a squeeze of lime juice serve over the noodles.
- To finish add some freshly chopped spring onions.