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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A good, spicy, filling soup. This is the only soup I can make that my family will accept as a meal - we love the Thai flavours of lime, coriander, fish sauce and coconut....mmm! Ingredients:
200 g thin dried noodles |
2 red chilies |
4 garlic cloves |
5 cm peeled and roughly chopped green ginger |
1 teaspoon ground coriander |
1/2 cup coriander root, stems and leaves |
50 ml sesame oil |
3 skinless chicken breasts |
1 liter light coconut milk |
3 cups chicken stock |
50 ml fish sauce |
1 lime, juice of |
1/2 cup mint leaf |
3 finely sliced green onions |
1 cup fresh bean sprout |
lime wedge |
Directions:
1. Soak the noodles in boiling water for 5 minutes.
2. Drain and set aside.
3. Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
4. Slice the chicken breasts diagonally.
5. In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
6. Add coconut milk and stock.
7. Bring to boil, simmer gently for 10 minutes.
8. Add fish sauce and chicken and cook for 5 minutes.
9. Add lime juice.
10. Divide noodles between bowls and ladle soup over them.
11. Sprinkle with mint leaves, green onions,bean shoots and lime wedges.
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