Thai Chicken And Noodle Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken breast fillets,
1/2 tsp: Shrimp paste,
2 Cloves: garlic, crushed
3 tsp: Sambal oelek,
3 tsp: Ground cumin,
1 Piece: dried galangal,
1/2 tsp: Tumeric,
1 3/4 ounce: Rice vermicelli,
6 cup: Water,
1 cup: Bean sprouts,
2 tsp: Chicken stock powder,
3: Lettuce leaves, shredded
1 tbsp: Sugar,
2 tbsp: Chopped fresh coriander,
Directions:
* Soup can be prepared a day ahead.
* Storage: Covered, in Fridge.
* Not suitable for freezing.
* Microwave: Suitable.
Method : Cut chicken into 2 cm slices. Combine garlic, cumin and
tumeric in pan, stir over heat for about 1 minute or until fragrant.
Add chicken, water, stock powder, sugar, paste, sambal oelek and
galangal to pan, stir util combined. Bring to boil, simmer,
uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10
minutes. Just before serving, stir in bean sprouts, lettuce and
coriander.
Source from luhu.jp
* Storage: Covered, in Fridge.
* Not suitable for freezing.
* Microwave: Suitable.
Method : Cut chicken into 2 cm slices. Combine garlic, cumin and
tumeric in pan, stir over heat for about 1 minute or until fragrant.
Add chicken, water, stock powder, sugar, paste, sambal oelek and
galangal to pan, stir util combined. Bring to boil, simmer,
uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10
minutes. Just before serving, stir in bean sprouts, lettuce and
coriander.
Source from luhu.jp