Prep time: 15 mins
Cooking time: 20 mins
Ingredients
-
- 2 tbsp
Blue Dragon Tamarind Paste
- 4
red bird's eye chillies, finely chopped
- 2
garlic cloves, crushed
- 2.5cm/ 1 inch piece
Thai ginger (also known as lesser ginger), peeled and very finely chopped
- 4 tbsp
Blue Dragon Thai Fish Sauce
- 2 tbsp
caster sugar
- 8
fresh kaffir lime leaves, finely shredded
- 1.2 litres/ 2 pints
chicken stock
- 350g
chicken breast (free-range if possible), cut into strips
- 100g
carrots, very thinly sliced
- 350g
sweet potato, diced
- 100g
baby sweetcorn, halved
- 3 tbsp
coriander, chopped
- 100g
cherry tomatoes, halved
- 150g
Blue Dragon Medium Rice Noodles
-
coriander leaves, to garnish
Serves: 4
Try this recipe with
Ready to Eat Prawn Crackers
Spicy Chicken Noodle Soup
This is a really hearty Thai soup.
Preparation:
- Place the Blue Dragon Tamarind Paste, Thai chillies, garlic, Thai ginger, Blue Dragon Fish Sauce, sugar, kaffir lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about five minutes.
- Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further five minutes, stirring the mixture well.
- Reduce the heat and add the carrots, sweet potato and baby corn cobs to the wok. Leave to simmer, uncovered, for five minutes, or until the vegetables are just tender and the chicken is completely cooked through.
- Stir in the coriander, cherry tomatoes and noodles. Leave the soup to simmer for about five minutes, or until the noodles are tender. Garnish and serve hot.
Useful tip:
If you cannot get hold of fresh or frozen kaffir lime leaves at a Chinese/ Oriental supermarket, you can find dried kaffir lime leaves in the spice aisle of most major supermarkets... more