Chicken noodle soup

Chicken noodle soup

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

By , 21 September 2015
Chicken noodle soup
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.40 per serving
Nutritional Info
Each 378g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 2031KJ 485KCAL
of your reference intake.
Typical energy values per 100g: 537kJ/128kcal.
  • 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
  • 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.