I've been busy creating soup recipes to feed hungry Marylebone office workers. The favourite so far is a Thai chicken noodle soup. It's so quick to make and the flavour you get is so coconut creamy and comforting. Feel free to increase the heat by bumping up the chilli content.
Serves 4
200g rice noodles - my favourite are Thai Taste Noodles Gueyteow
4 leeks
1 tin of sweetcorn
1 chilli, deseeded and finely chopped
1 handful of bean sprouts
1L chicken Stock
1 tin of coconut milk
500g cooked chicken meat
2 handfuls of fresh spinach.
To finish: a handful of chopped fresh coriander and roasted peanuts
1. Cook the noodles according to the packet instructions.
2. Sweat the leeks in a little oil, until they are soft but not at all coloured. This should take a couple of minutes.
3. Add the chicken stock, coconut milk, bean sprouts, chilli, chicken and sweet corn and cook on a medium heat for 10 minutes.
4. Add the noodles and spinach and cook for just 3 more minutes.
5. Serve with a sprinkling of peanuts and freshly chopped coriander.
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