• Thai Chicken Noodle Soup Serves 4
  • Ingredients
    • Peanut oil
    • 2 large garlic cloves, crushed
    • 1 tbs ginger, very finely chopped
    • 1 small red chilli, very finely chopped
    • 1 tsp turmeric
    • 4 cups (1 litre) chicken stock
    • 1/4 cup (60ml) fish sauce
    • 1 tbs brown sugar
    • 1 skinless chicken breast fillet, sliced into very thin strips
    • 800g fresh flat rice noodles, cut into two-inch strips
    • Large handful of snow peas, cut into inch strips

Recipe

• Place a large saucepan over medium-high heat. Add oil, then, when hot, add the crushed garlic, chopped ginger and chilli, and the tsp turmeric.
• Stir constantly, only for 30 seconds until fragrant.
• Quickly add the chicken stock so the garlic etc doesn't burn. Stir in the fish sauce and brown sugar.
• Bring to simmer and cook for 3 minutes before adding the chicken. Return to simmer and cook for another 2 minutes, stirring occasionally.
• Do not add the noodles and snow peas until you're going to eat the whole portion - the noodles go a bit blergh in the soup if leaving the rest in the fridge for a few days.
• 200g of noodles per serve of soup. Add noodles and snow peas and cook until noodles are tender and slightly transparent.
• Season with salt and pepper