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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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    IMG_2212.JPG
    (1637k)
    Elizabeth S. Lingjaerde,
    30. aug. 2011, 07.06
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