Thai Chicken Noodle Broth

This one makes enough to serve 2 people for a simple lunch. It is quick and easy and full of flavour. Including preparation time, the noodle soup was done in under 30 minutes. I use store bought organic stock and ready made fried shallots or you can make them your own if you have time.


Thai Chicken Broth
(loosely adapted from Woman's Day Magazine, May 2010 Edition)

250g chicken mince
1 tbsp canola oil
1 long red chillies, seeded, finely sliced
1 garlic clove, finely minced
1-2cm piece of ginger, peeled, finely sliced
Seasoned stock:
1.5 cups chicken stock
1 tbsp fish sauce
1 tbsp lime juice
1/2 tbsp brown sugar

Thai Herbs:
1 lemon grass, just use bottom white part, approximately 2'' length, bruised well
1-2 Kaffir Lime leaves

200ml coconut cream (1/2 a can)

Garnish:
Enough glass noodles to serve 2 people, soaked in boiling hot water
Sliced spring onion
Coriander leaves
Fried shallots
Chopped red chilli
Blanched beansprouts (optional)

Heat the oil in a pan until smoky and add in the chopped chilli, minced garlic and sliced ginger. Sautee for a minute until aromatic and add in the chicken mince. Cook until lightly brown, breaking lumps as you go along for approximately 5 minutes. Add in seasoned stock and Thai herbs and bring to boil. Reduce heat to low and add in the coconut cream. Heat it through, do not boil and turn off the heat. Pick out the herbs. Drain the glass noodles and place it into 2 serving bowls. Ladle over the hot chicken broth and top with garnishes.

Serve immediately.
(serves 2)


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