Sunday, 26 February 2017

Coconut Chicken Noodle Soup

This is a good dish to make to use up leftover chicken after a roast. This is especially true if you use the bones from a roast to make your own chicken stock for this.

Ingredients:

  1. 1.5 litre chicken stock
  2. 6 tbsp coconut milk powder
  3. 1 tsp fish sauce
  4. 4 tbsp lime juice
  5. 2 tsp ground ginger
  6. 2 tsp ground coriander
  7. 1 tsp dried chilli flakes
  8. 2 tsp sugar
  9. 150g mushroom duxelles, or cook one by frying the following until they start to brown:
    • 1 onion, finely chopped
    • 200g mushroom, finely chopped
    • 1 tsp dried tarragon
  10. 400g cooked chicken, cut into bite sized pieces
  11. 30g fresh rocket
  12. 3 or 4 blocks of rice vermicelli noodles

Method:

  1. Put everything other than the chicken, rocket and vermicelli into a saucepan and bring to a rolling boil.
  2. Stir well until everything is dissolved.
  3. Place a bit of rocket in your serving bowls and a block of vermicelli on top of it.
  4. Add the chicken and let it heat through. You can tell this by when the soup starts to boil again.
  5. Ladle the soup and chicken into the bowls.
  6. Wait for 3 minutes for the noodles to cook in the soup before serving.

Serves 3 to 4.

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