Sweet & Sour Thai Chicken Noodle Soup

It is no secret that Thai is one of my absolute favourite cuisines; for Christmas I received Everyday Paleo: Thai Cuisine from a dear friend. I was delighted and couldn’t wait to try it out. This recipe caught my eye (as did many) and we had it for dinner last night. I really enjoyed it. Galangal can be difficult to source but I’d suggest your local Oriental supermarket, if you’re lucky enough to have one. We hunted high and low for galangal and eventually got some, we bought it in bulk to go in the freezer. It can be used straight from frozen with a zester, as can ginger, chillies, limes, lemons and oranges. Keep your eyes peeled for a whole post on why I love my Microplane zester and an exciting giveaway!

SSsoup

This was such a comfort dish for me, warming with lovely subtle flavours. Just what the first Monday of the year requires. I adapted the recipe a little from the book but only really with the addition of noodles. I wanted something that would keep us going at the gym that evening. It was a delicious, nourishing meal (even if it won’t win any beauty contests!)

Ingredients: (Serves 2)

  • 1 tin of coconut milk
  • 1 cup of chicken broth/stock/water
  • 1 stalk of lemongrass, bashed with a rolling pin and cut into 4
  • 1 tbsp of grated galangal (I used my trust Microplane zester)
  • 3-4 kaffir lime leaves or 1 tsp of kaffir lime powder
  • 1 tsp of maple syrup
  • A pinch of salt
  • 1 small white onion, chopped
  • 1 tomato, chopped
  • 1 chicken breast, chopped
  • 100 g of rice noodles
  • Juice of 1 lime (use the zest of this if you don’t have any kaffir lime leaves)
  • Fresh coriander, chopped, to garnish

Method:

  1. Place the coconut milk and chicken broth in a wok/saucepan with the lemongrass, galangal and lime leaves and bring to the boil.
  2. Add the maple syrup and salt and check the taste. Add more of either if required. Leave it to boil for a minute or two.
  3. Add the chicken, onion and tomato, stir well.
  4. Add the noodles and leave it all to simmer for about ten minutes or until the chicken and noodles are cooked. Add a little more water if the soup gets too thick.
  5. Serve topped with fresh coriander.
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