[Recipe] Thai Chicken Noodle Soup

Ingredients

• Cooking oil
• 1 tsp freshly grated ginger
• 1 tsp turmeric powder
• 500ml low-sodium chicken broth
• 135ml light coconut milk (I used this brand)
• 1 tsp tamarind puree (I used this brand)
• 1 tsp sambal oelek + extra for topping (see below)
• Fish sauce to taste
• Brown sugar to taste
• Boiling water
• 100g rice stick noodles (vermicelli)
• 100g mung bean sprouts + extra for garnish
• 1/2 cup shredded roast chicken
Garnish
• A small handful fresh coriander, roughly torn
• 2 lime wedges
• Additional raw mung bean sprouts for crunch
• More sambal oelek optional

Instructions

1. In a medium sized pot, heat up 2 teaspoons of cooking oil. When the oil is hot, add ginger and turmeric powder and saute until aromatic over low heat.
2. Pour the chicken broth into the pot carefully. Cover the pot with a lid and cook until the broth is bubbling.
3. Add coconut milk, tamarind puree, sambal oelek, fish sauce and brown sugar. Allow the broth to cook until boiling point again, over low heat. This should give you enough time to blanch the noodles.
4. Place the rice stick noodles in a bowl and pour boiling hot water over them, Make sure they are well submerged in the hot water and wait for 5 to 8 minutes until they are softened. Drain and divide equally into two serving bowls.
5. The coconut broth should be bubbling by now. Add mung bean sprouts and turn off the heat. In the meantime, heat up the shredded chicken in microwave for a minute or so until it is well heated through.
To serve:
6. Ladle the broth over the noodles. Then top the noodle soup with shredded chicken, lime wedges and sambal oelek. Squeeze the lime before eating. Enjoy!

Notes

http://www.fussfreecooking.com/recipe-categories/meat-recipes/thai-chicken-noodle-soup/

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