Chilli & Coconut Thai Noodle Soup with Lemon Roasted Chicken
I have never attempted to make any kind of soup in my life and a Thai noodle soup probably isn't the usual place to start, but somehow I made it work and it tasted so so soooooo good!
Ingredients:
2 chicken breasts
Juice of half a lemon
1 tin of coconut milk
1 chicken stock cube
1 inch of ginger, finely chopped
1 tsp lemongrass (I used lemongrass from a jar!)
2 spring onions, sliced into 1/2 cm discs
1/2 small red chilli, sliced into fine rings
1/2 small green chilli, sliced into fine rings
Juice of 1 lime
Selection of stir fry veg (Pak choi is great in this dish!)
150g rice noodles
2 tsp fish sauce
Coriander for garnish
Olive oil, salt and pepper
1. Pre-heat the oven to 190 degrees
2. Place the chicken onto a baking tray and rub with a little olive oil, season with cracked black pepper and salt, followed by the juice of half a lemon - this is now ready for the oven and will take 25-30 minutes until cooked
3. Meanwhile, pour the coconut milk into a saucepan and using the empty can make up the chicken stock and pour that in too
4. Add half of the chopped ginger to the saucepan along with the lemongrass and bring to the boil. Once it has boiled, reduce the heat and allow it to simmer for 10 minutes
5. After 10 minutes add in the juice of 1 lime and the red and green chilli, leaving a few pieces of each to add on top at the end, leave to simmer for 5 more minutes
6. Stir fry the veg with olive oil and the other half of the ginger and stir fry for 4-5 minutes
7. Add in the rice noodles and the fish sauce and cook for a further 2-3 minutes
8. Place the noodles and veg into a bowl, and take the chicken out of the oven slicing it into 1 1/2 cm thick pieces, and place on top of the noodles and veg
9. Pour over the soup
10. Garnish with the spare red and green chilli and some coriander
Enjoy :)
Yelly-fi-felly-food-belly x
Ingredients:2 chicken breasts
Juice of half a lemon
1 tin of coconut milk
1 chicken stock cube
1 inch of ginger, finely chopped
1 tsp lemongrass (I used lemongrass from a jar!)
2 spring onions, sliced into 1/2 cm discs
1/2 small red chilli, sliced into fine rings
1/2 small green chilli, sliced into fine rings
Juice of 1 lime
Selection of stir fry veg (Pak choi is great in this dish!)
150g rice noodles
2 tsp fish sauce
Coriander for garnish
Olive oil, salt and pepper
1. Pre-heat the oven to 190 degrees
2. Place the chicken onto a baking tray and rub with a little olive oil, season with cracked black pepper and salt, followed by the juice of half a lemon - this is now ready for the oven and will take 25-30 minutes until cooked
3. Meanwhile, pour the coconut milk into a saucepan and using the empty can make up the chicken stock and pour that in too
4. Add half of the chopped ginger to the saucepan along with the lemongrass and bring to the boil. Once it has boiled, reduce the heat and allow it to simmer for 10 minutes
5. After 10 minutes add in the juice of 1 lime and the red and green chilli, leaving a few pieces of each to add on top at the end, leave to simmer for 5 more minutes
6. Stir fry the veg with olive oil and the other half of the ginger and stir fry for 4-5 minutes
7. Add in the rice noodles and the fish sauce and cook for a further 2-3 minutes
8. Place the noodles and veg into a bowl, and take the chicken out of the oven slicing it into 1 1/2 cm thick pieces, and place on top of the noodles and veg
9. Pour over the soup
10. Garnish with the spare red and green chilli and some coriander
Enjoy :)
Yelly-fi-felly-food-belly x
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