Thai Spicy Noodle
Soup
There are many versions of this ever popular street food
but the vital ingredients are good quality stock, lime juice, chillies
and fresh herbs to garnish. A meal in a bowl, this recipe is quick and
easy to prepare using a Tom Yum soup base. Recipe is for one, so do
double quantities if cooking for more. Replace chicken with
mushrooms for vegetarians.
Ingredients
1 Small Chicken Breast
1 Clove Garlic (crushed with the flat side of a
knife)
1 Tbsp Vegetable Oil
400-500ml Chicken or Vegetable Stock
1 tsp Mai Siam Tom Yum Soup Paste
5 Pak Choi Leaves
1 Handful Bean Sprouts
1 Red Chilli (optional)
3 Sprigs Fresh Coriander
2 Sprigs Mint (take the leaves off the stems)
2 tsp Mai Siam Fish Sauce (optional)
1/2 tsp Sugar (to taste)
1 Clove Garlic (crushed)
1-2 Lime Wedges
100g Flat Rice Noodles (dry weight)
Method
1. Heat the
vegetable oil in a small pan and quickly fry the garlic.
2. Before it burns, add the chicken stock and
bring it to the boil.
3. Add the Tom Yum paste and when the soup is
boiling, add the chicken breast to poach. Alternatively,
slice the chicken and
add to the pot.
4. Next add fish sauce and a little sugar to
taste.
5. When the meat is cooked (remove chicken
breast and slice), add the noodles and pak choi.
6. When the pak choi is al dente, take the
noodles off the heat and pour into a large bowl.
7. Garnish with raw beansprouts, coriander
and mint leaves.
8. Serve steaming hot, with lime wedges and
extra sliced chillies for the brave.
Serves 1
|
