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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This simple Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. Ingredients:
1 tablespoon sesame oil or 1 tablespoon chili oil |
2 garlic cloves, chopped |
2 scallions, trimmed and sliced |
1 leek, trimmed and sliced finely |
1 tablespoon fresh ginger, grated |
1 red chili pepper, deseeded and finely chopped |
12 ounces boneless skinless chicken breasts, cut into strips |
3 1/2 cups chicken broth |
2 tablespoons rice wine |
1 tablespoon lemongrass, finely chopped |
6 fresh lime leaves or 3 slices lime zest, shredded |
7 ounces fine egg noodles |
salt and pepper |
Directions:
1. Heat the oil in a wok or large saucepan. Add the garlic and cook over a medium heat, stirring for 1 min, then add the scallions, leek, ginger and chili and cook for a further 3 minutes.
2. Add the chicken, broth and rice wine, bring to the boil and simmer for 20 minutes Stir in the lemongrass and lime leaves or zest.
3. Bring a separate saucepan of water to the boil and add the noodles. Cook for 3 mins, drain well then add them to the soup. Season to taste with salt and pepper.
4. Cook for a further 2 minutes Remove from the heat, ladle into individual bowls and serve hot.
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