Recipe for Ten Minute Thai Chicken Soup with rice noodles – full of delicious veggies and spicy flavours

2L good quality chicken or vegetable stock (store bought powder, cubes etc is fine)
1 heaped Tb Thai green curry paste (add more or less according to your taste)
1 red chilli, de-seeded and chopped (optional)
1 tsp freshly grated ginger
1 clove freshly chopped garlic
About 300g chicken fillet or breast strips
1/2 red pepper, de-seeded and roughly chopped
Roughly 1 cup each of sprouts, snap peas (around 100g), chopped mushrooms (around 100g)
Juice of 1 lime
1-2 tsp sugar or 1Tb sweet chilli sauce
1-2 Tb fish sauce
100g rice noodles (2 minute noodles will also work if you are desperate)
Salt and Pepper to taste
Handful of fresh coriander, chopped, to garnish

How to
In a large pot on med-high heat, add the 2L stock and bring to the boil, then turn down to medium.

In a small heat-proof jug, add the curry paste, chilli (if using) ginger and garlic and mix together, then pour into the stock water. Add in the chicken strips, and allow to cook for 5 minutes, stirring occasionally.

Add in all the remaining ingredients, bring to the boil again and then turn down to simmer for 4-5 minutes. Check for seasoning and add extra salt and pepper, sugar or sweet chilli sauce as needed. You want to get the balance of sweet, savory, sour and salty just right.

Serve in small pre-heated bowls with chopped coriander to garnish.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

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