Happy November! I have another soup recipe for you today, Thai Chicken Noodle Soup. This recipe is everything I love in a soup, spicy, warming, and satisfying, it’s a complete meal, and will keep you going for the whole day. The mixture of ginger, garlic and chili is fresh and spicy and if I could put them into every recipe I probably would 😉 I use leftover chicken from Sunday’s roast for this recipe, but you could also cook up a chicken breast and add it in when it’s cooked.
This soup is full of goodness, one of the good things in here is ginger and there is a good bit of ginger in this recipe! Ginger is well known for helping with digestive issues, it also has antioxidant and anti inflammatory properties. Here’s a little tip, when you peel your ginger use a teaspoon to scrape the skin off, as a lot of the goodness in ginger lies close to the skin, this way you get to save all that goodness.
Serves: 4 Time: Prep 20 minutes, cooking 20 minutes
4cm Piece of Ginger, peeled & chopped finely
3 Cloves of Garlic, sliced thinly
1 Stalk of Lemon Grass, (just the white part) bashed
1/2 Red Chili, sliced + 1/2 for garnish
1 Tbs Coconut Oil
1 Tsp Miso Paste (optional)
1 Tbs Fish Sauce
1 Litre Vegetable Stock
150g Cooked Free Range Chicken, shredded
100g Chestnut Mushrooms, sliced
100g Baby Born, cut into chunks
1 Spring Onion, sliced + More for garnish
1 Tbs Fresh Coriander, chopped (leaves & stalks)
100g Rice Noodles (dry weight)
Lime wedges to serve
- Heat the oil in a large sauce pan, add the garlic, ginger and chili and cook for about a minute. Add the miso paste, fish oil and stock, and stir well. Cut the end off the lemon grass, take off an outer layer and bash it with a rolling pin, then add it to the stock mixture.
- Now add the chicken, mushrooms, corn, coriander, onion, a little black pepper and leave to simmer for about 15 minutes.
- Add the noodles to the soup about 3 minutes before you are ready to serve. Pop them into the soup, when they loosen up a bit give them a stir and cook for about 3 minutes or until they are cooked.
- Serve with lime wedges, extra coriander, chili and spring onions.