I made this Thai Chicken Noodle Soup to use up the leftovers from the roast chicken I made the day before but you can use any leftovers you have. It’s really good as a veggie dish too if the chicken stock is swapped for vegetable and the chicken and fish sauce are left out. Prawns would also be amazing here.
Some of the other ingredients are a little hard to come by but they are store cupboard ingredients with a really long shelf life so stock up! You can use whatever fresh ingredients you like though hardier vegetables like carrots or onions may need some stir-frying before adding the stock. I prefer to avoid this as there is no other oil or fat used as I like to keep the calories down in this soup.
One tip I have for buying chillies – I used to buy chillies for a specific dish and would rarely get around to using the rest of the packet. This is particularly true for birds eye chillies as I’ve never seen a packet of them with just one or two chillies. So I use whatever the recipe requires and I freeze the rest. They’re easy to chop from frozen and are thaw and cook at the same time.
- 1 L chicken stock
- 1 thumb-sized piece of fresh ginger
- 2 birds eye chillies
- 4 large cloves of garlic
- Juice of 1 lime
- 1 tbsp palm sugar or light brown sugar
- 1 tbsp fish sauce
- 1 tbsp sweet soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp rice wine vinegar
- 150 g dried rice noodles
- 4 spring onions
- 1 cup of frozen peas
- 400 g cooked chicken
- 1 225g can of bamboo shoots, drained
- Half a can of coconut milk
- Heat the chicken stock over a medium heat.
- Finely chop and add the ginger, chillies, garlic.
- Add the lime juice, sugar, fish sauce, soy sauces and the vinegar and stir to combine and dissolve the sugar.
- Add the noodles and allow to almost cook in the broth before adding the peas, sliced spring onions and chicken.
- Once the noodles and peas are cooked, add the coconut milk and mix through.