Thai Chicken Noodle Soup

Love Your Lunchbox

Posted by Anova

About

Serves 2

There’s something about Thai food – the nostril-clearing, punchy flavours combined with rich, coconutty broths and curries – that makes it irresistible. I find thigh meat far preferable, in this soup, to breast, but if you want to speed things up a bit, then just poach sliced chicken breast for 5 minutes. You could also use leftover roast chicken.

Prep time: 15 minutes
Cooking time: 1 hour
Freezable? No

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You Will Need (18 things)

  • For the ShotPot

  • Vegetable Oil
  • 1 Shallot , peeled and finely chopped
  • 1 Garlic clove, peeled and crushed
  • 1 Bird’s-eye Chilli , finely sliced
  • ½ Stalk of Lemongrass , finely chopped
  • 2 tsp Grated fresh Ginger
  • 2 tbsp Finely chopped Coriander (cilantro) stalks
  • 400 ml Chicken Stock
  • 150 ml Coconut Cream
  • 1 tbsp Thai Fish Sauce
  • Zest of 1 Lime
  • 2 Boneless Chicken thighs

  • For the rest

  • 100 g Flat Rice Noodles
  • 50 g Mangetout ( Snow Peas ), roughly torn
  • A good handful of Coriander (cilantro) leaves
  • 2 Lime wedges

Steps (5 steps, 15 minutes)

  1. 1

    AT HOME
    Heat a little oil in a saucepan over a medium heat and cook the shallot, garlic, chilli, lemongrass, ginger and coriander stalks for 1 minute, stirring. Add the stock, coconut cream, fish sauce and lime zest, and bring to a gentle boil. Now add the chicken and simmer quietly for 30 minutes.

  2. 2

    Remove the chicken. Continue to simmer the stock until reduced to about 200ml/7fl oz/generous ¾ cup. Divide between two jars, cool and store in the fridge for up to 2 days.

  3. 3

    Shred the cooled chicken. Cook the noodles according to packet instructions, then run under cold water until cool. Divide between two heatproof vessels, along with the mangetout and shredded chicken. Cover and chill for up to 2 days.

  4. 4

    IN EACH LUNCHBOX
    A portion of noodles, mangetout and chicken 
(in a heatproof vessel); a ShotPot; fresh coriander and a lime wedge.

  5. 5

    TO FINISH
    Tip the ShotPot over the noodles, then pour over 300ml/10fl oz/1¼ cups boiling water. Stir and leave to stand for 1 minute. Garnish with coriander and a squeeze of lime.