Thai Chicken Noodle Soup

• hidangan: 3 servings

Bahan-bahan

1 litre chicken stock

150 grams thin rice noodles (or mung bean thread vermicelli)

200 millilitres coconut milk

3½ centimetres piece of fresh ginger (peeled and sliced thinly then cut into skinny strips)

2 tablespoons thai fish sauce (nam pla)

1 fresh red chilli (deseeded and cut into strips)

1 teaspoon turmeric

1 teaspoon tamarind paste

1 teaspoon soft brown sugar

2 tablespoons fresh lime juice

150 grams cooked shredded chicken

250 grams stir fry vegetables (or tender shoot stir fry)

2 - 3 tablespoons chopped fresh coriander (to serve)

Arahan

Put the chicken stock in a good-sized pan to heat up.

Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.

Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.

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.

Serve sprinkled with chopped fresh coriander.