Thai Chicken Noodle Soup

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4 People

#pieceofpearce alrighty folks, here’s another super simple recipe! You guys wanted a chicken and noodle soup, so here’s one with delicious crispy chicken and Thai flavours! NOTE: lots of people finding 500g of vermicelli too much so trial 250-300g

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Thai Chicken Noodle Soup

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Serves: 4 People

Ingredients

  • 6 Chicken thighs , (skin on)
  • 2 L Chicken stock , or Nutraorganics chicken bone broth
  • 2 Kaffir lime leaves
  • 1 knob Ginger, (approx inch x inch)
  • 2 Garlic cloves
  • 1 Lime
  • 1 tsp Palm sugar, (1 cube)
  • 1 tbsp Fish sauce
  • 1 tbsp Sesame oil
  • 2 cobs Corn
  • 500 g Vermicelli noodles
  • 2 bunches Pak choy
  • 1 handful Mint
  • 1 handful Coriander
  • 4 sprigs Spring onion
  • Chilli, (optional)

Method

  • 1)

    Get pan on super high heat with olive oil and add thighs skin side down for 7 mins (till skin is crispy), then flip chicken to cook for 2 mins on other side.

  • 2)

    While chicken is cooking bring chicken stock to boil in a pot.

  • 3)

    Finely chop kaffir lime leaves, ginger and garlic and add to pot.

  • 4)

    Add zest of lime, grated palm sugar, sesame oil, fish sauce, corn and vermicelli noodles to the broth. Leave to boil for 2 mins then turn off heat and add sliced pak choy.

  • 5)

    Coarsely chop coriander and mint and finely slice spring onion for garnish.

  • 6)

    Slice chicken.

  • 7)

    Serve with noodles and broth in the bowl, topped with chicken and garnish. Can also top with chilli and serve with a cheek of lime.

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