Chicken noodle soup

Chicken noodle soup

The Thai kit contains chillies, lemongrass, shallots, garlic and galangal – use the amount in the recipe.

, 21 September 2015

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Chicken noodle soup

  • 45 Mins

  • Serves: 4

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Nutritional Info
Each 378g serving contains

  • Energy

    2031KJ

    485KCAL

    24%

  • Fat

    18g

    med

    26%

  • Saturates

    14g

    high

    69%

  • Sugars

    9.7g

    low

    11%

  • Salt

    4.1g

    high

    68%
of your reference intake.
Typical energy values per 100g: 537kJ/128kcal.
Ingredients
  • 1 lime, zest of
  • 1 tbsp lime juice
  • 25g pack fresh coriander
  • 500g pouch Asda Extra Special Chicken Stock
  • 1 pack Asda Thai Selection Kit
  • 1 tbsp soy sauce
  • 1 tbsp Thai fish sauce (nam pla)
  • 1⁄4 level tsp turmeric
  • 2 chicken breast fillets, cut into small pieces
  • 200g pack Asda Mangetout and Baby Corn, halved
  • 1 red pepper, de-seeded and cut into small pieces
  • 400ml can coconut milk
  • 100g dried egg noodles
Method

  • Put the lime zest and the coriander stems in a pan with the stock. From the Thai kit, grate 2cm galangal, slice 2 chillies, chop 1 shallot and crush 2 stems lemongrass with a knife. Add to the pan and bring slowly to the boil, cover and simmer for 20 minutes.

  • Mix the lime juice with the soy and Thai fish sauce, turmeric and, from the Thai Kit, 1 crushed garlic clove. Add the chicken and chill.

  • Remove the lemongrass and coriander from the broth. Add the chicken and the marinade. Cover and simmer for 10 minutes.

  • Add the mangetout, corn, pepper and coconut milk and simmer for 5 minutes.

  • Boil the noodles for 4-5 minutes. Drain and add to the soup. Spoon into 4 bowls and garnish each with a sprig of coriander.