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THAISUPPE MED KYLLING OG NUDLER

  • 1 litre chicken stock
  • 150g thin rice noodles or mung bean thread vermicelli
  • 200ml coconut milk
  • 1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
  • 2 x 15ml tablespoons fish sauce
  • 1 fresh long red chilli, de-seeded and cut into strips
  • 1 teaspoon turmeric
  • 1 teaspoon tamarind paste
  • 1 teaspoon soft brown sugar
  • 2 x 15ml tablespoons lime juice
  • leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)
  • 250g tender-shoot stir-fry or other assorted vegetables
  • 2-3 x 15ml tablespoons chopped fresh coriander, to serve

METHOD 




Denne oppskiften har jeg fra Nigellas kjøkken. Den er super til å kvitte seg med restene av en diger kylling, type Liveche eller kalkun. God med suqash, sopp, spinat osv som grønnsaker. Bruk gjerne eggnudler






                                                                                                                                                                                                                  Serves: 2-3 as main, 4-6 as starter.  
  1. Put the chicken stock in a good-sized pan to heat up.
  2. Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.
  3. Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
  4. When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
  5. Serve sprinkled with chopped fresh coriander.





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(1637k)
Elizabeth S. Lingjaerde,
30. aug. 2011, 07.06
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