Flu-busting Chicken Noodle Soup

A thai-style noodle soup that’s easy to make and will blast those sniffles away!

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0 Servings

Ingredients

Instructions

STEP 1:

noodle

1. In a wok or frying pan, gently fry the noodles in a little oil so that they are just cooked. Set aside for later.

STEP 2:

STEP 3:

lemon

2. In a large pot, bring the chicken stock to the boil. Add your shredded chicken and lemongrass. Boil for one minute on a high heat.

STEP 4:

STEP 5:

3. Reduce the heat and put the lid on the pot and leave for a further five minutes.

STEP 6:

STEP 7:

garlic
gin
ginger

4. Add your vegetables, ginger, garlic and two of the chopped chillies. Leave on a medium heat for another five minutes or until the veggies are coooked.

STEP 8:

STEP 9:

coconut
coconut milk
lime
milk

5. Add the lime juice, nam pla and coconut milk and stir the soup well.

STEP 10:

STEP 11:

brown sugar
coconut
coconut milk
milk
soy sauce
sugar
tea

6. Taste test the soup. If it needs more seasoning, add more nam pla (this is used similarly to soy sauce in thai cooking). Too spicy? Add a little more coconut milk until you have it just right. If it’s tasting a bit too sour, try adding a teaspoon of brown sugar.

STEP 12:

STEP 13:

noodle

7. Add the noodles that you cooked earlier to the soup.

STEP 14:

STEP 15:

coriander

8. Ladle the soup into a bowl. Garnish with some coriander, and then the extra chopped chilli that was left aside.