I had lots of bits and pieces in the fridge this afternoon which needed to be used up or go in the bin so I came up with this warming soup. The most time consuming part of this was the preparation of all the meat and veg but one that was done the cooking time only took about 10 minutes (enough time for the noodles to be cooked through and the chicken to be done).
Thanks to Lindy over at Toast for hosting the Something Out of Nothing event to which I submitted this recipe.
THAI STYLE CHICKEN, PRAWN AND GLASS NOODLE SOUP
INGREDIENTS
- 2″ piece of galengal, finely chopped
- 2 red chiles, finely chopped
- 2 large cloves garlic, finely chopped
- 4dl coconut milk
- dash fish sauce
- 4 kaffir lime leaves, shredded finely
- 150g dried glass noodles
- 4 peices baby corn, sliced on the diagonal
- 2 stalks lemongrass, bruised
- small bunch fresh corriander, finely chopped
- Freshly squeezed juice of 1 lime
- 50g sugar snap peas (mange tout), sliced on the diagonal
- 2 chicken breasts (sliced v.finely)
- 70g pre-cooked fresh prawns diced finely
- 1/2tsp palm sugar
- 1/2 a chicken stock cube
PREPARATION
Add the coconut milk to the pot and bring to simmering point.
Add 200ml water, lemongrass, garlic, chiles, galengal, lime leaves, baby corn, sugar snap peas, dry noodles, stock cube and chicken to the pot and simmer for 5 minutes.
Add the prawns, fish sauce and lime juice and palm sugar and continue to simmer for a further 5 minutes.
Check that the chicken is cooked through and the noodles are tender, add the corriander and serve immediately.
natalie | 22-Mar-06 at 8:27 pm | Permalink
i need to stock up on ingredients for stuff like this at the weekend
posiesplace | 22-Mar-06 at 8:30 pm | Permalink
Once everything was chopped it took no time at all to make, it was nice and refreshing.