Thai Chicken Noodle Bowl

Ingredients

• · 25 fl oz chicken stock or broth

• · 1 ½ cooked chicken breasts, cubed

• · ½ tsp turmeric

• · 4 tbsp fish sauce

• · 2 cloves of garlic, minced

• · 1 small chili, chopped

• · 1 tsp brown sugar

• · 5 ½ fl oz coconut milk

• · 2 tbsp lime juice

• · 3 ½ oz bean sprouts

• · 1 spring onion, sliced

• · a few coriander sprigs

• · 2 tbsp chopped peanuts

• · 5 1⁄3 oz rice noodles, soaked in water

• · 2 tbsp sesame oil

• · salt and white pepper

• · 1 saucepan

• · 1 wooden spoon

• · 1 ladle

Preparation

1. Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chili and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.

2. Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.

3. After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.

4. Finally add the spring onions and stir again.

5. Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.

  Urban Cowgill 2011 (updated 2024)