Thai Chicken Noodle Soup

  • 1 litre water
  • 4 tbsp Simon Gault Home Cuisine Chicken Stock
  • 3 kaffir lime leaves crushed or sliced
  • 1 lemongrass stalk bruised and chopped roughly
  • 1 thumb ginger roughly chopped
  • 50g coriander whole roots
  • 2 red chillies sliced in half (seeds in)
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or 1 1/2 tbs coconut sugar
  • 400g Turks chicken breast (skin off)
  • 2 tbsp fresh lime juice
  • 300g flat rice noodles
  • 2 spring onions finely sliced
  • 2 carrots grated or peeled with a vegetable peeler into ribbons
  • 2 bok choy finely sliced or if small, use leaves whole
  • 150g mung sprouts
  • 50g coriander leaves, roughly chopped for garnish

Thai Chicken Noodle Soup

In a pot place the water, Simon Gault Home Cuisine chicken stock, lime leaves, lemongrass, ginger, coriander root, chillies, fish sauce and palm sugar. Bring to the boil then add your chicken breasts. Return to the boil then reduce heat to a simmer and cover with a lid for 20 minutes or until the chicken is cooked right through. Soak rice noodles in hot water or as instructed on packet until tender. Remove excess water and set aside. Remove chicken from the soup, shred and set aside. Season the remaining soup with the lime juice then strain. To plate put the rice noodles in a bowl and place the cooked shredded chicken on top. Sprinkle each bowl with raw spring onion, carrot, bok choy and mung sprouts, then pour over the hot soup. Garnish with coriander leaves.   SIMON SAYS: To maximise flavour, bruise lemongrass with the back of your knife to release the oils before chopping.