This Thai Soup recipe constantly calls to me at the moment. It is an Asian taste sensation and just so quick to put together making it perfect for dinner during the week when time is tight and the inclination non existent. A steaming bowl of this is enough to lift any mid week blues.
Thai Chicken and Coconut Noodle Soup.
But first……. some Kate Bush
As we are moving into Summer I am loving watching my daughter grow into herself. She has always given me endless hours of entertainment but now is embarking on a whole new chapter all of her own and I find myself constantly shielding my eyes from her light. At seven she has become a cross between the heroine in a Jane Austen novel and a mini Kate Bush. The likeness is uncanny as well as hilarious. I’m sure she has been repeat watching “The Hounds of Love” on You Tube.
The fabulous drama that she fills her life with is infectious and uplifting. Where it has come from I do not know. In reality I am a down to earth frumpy person that feels silly accessorizing. Yet she is at her happiest arms outstretched in a full skirt running through the fields with the wind whistling in her ears….I know because she told me exactly so. Apparently it makes her feel fantastic…….
In recent months she has also developed a closet fondness for swear words. They obviously deliver the emphasis she requires in her dramatic delivery. She knows it is wrong but whispers into our ears that she loves the feel of them on her tongue……… Sh.t……….With stern words and suppressed hilarity she is sent, chastised, on her way but Oh God I love her for it…….At least the disparity between our characters will always be slightly diminished by a passionate love for the use of offensive language. She will always be her Mother’s daughter.
Thai Chicken Noodle Soup Recipe.
Oh my goodness this recipe is seriously good and sooooo easy. Perfect for a sensational mid-week meal as well as a fabulous dinner party dish. Here is another crazily hassle free Chicken dish- Chicken Herbed Kebabs perfect for the BBQ or oven.
Back to the soup………. Bob and Fanny are once more heavily involved again here and I thank them dearly for it. All that is required to produce a sensational deep bowl of food is a whizz in the food processor, a chargrilling of the chicken and a few mins of bubbling the whole heavenly lot together. I make this in it’s entirety ahead of time mostly and store in the fridge ready for rapid assembly and a heat through. I have served this at a Dinner Party with homemade Flatbreads/Naans and for an easy midweek meal. It is a dish of many hats….
Once the Thai paste is made just add the coconut milk and simmer for a few mins in a large saucepan. I fry the chicken in a large frying pan separately and try to get as much colour/scorching on it as I can. You can use chicken mini fillets here. I usually use chicken breasts but do flatten them down a bit with a rolling pin beforehand. All that remains is to add the chicken that I have now sliced into bite sized pieces or at least a size that is bite sized once broken in half with a spoon.
I use the already cooked noodles that you snip out of their bag and straight into the soup. It is the best short cut when producing this mid-week. I do feel that I would like to source some more authentic Thai noodles if I was cooking this for a dinner party. I blinkin love them. However you could easily leave them out and use the light coconut milk if you were looking for a more calorie controlled healthier option. Either way this warmly spiced thai curry soup recipe always delivers on taste.
Spiced Creamy Thai Coconut and Chicken Soup
This warmly spiced Coconut and Chicken Noodle Soup is absolutely delicious and as happy at a midweek meal as taking centre stage at a dinner party. Perhaps one amongst friends though as the noodles can require a little slurping at times! Full of incredible Thai flavours this soup is a real crowd pleaser.
- 1 1/2 tsp dried chilli flakes or one/two red chillis
- 2 inner stalks lemon grass
- 3 cloves garlic
- 2 medium limes juiced
- 4 tbsp ground nut oil
- 10 grams mint leaves
- 30 grams coriander
- 1 tbsp fish sauce
- 6 medium chicken breasts
- 4 tsp tumeric
- 2 tins coconut milk
- 750 grams "Straight to the Wok AMOY" ribbon rice noodles They come in 150g pairs in a pack.
Place all the paste ingredients into the bowl of your food processor and whizz until a paste forms.
Fry the flattened chicken at a high heat to give it some deep colour/scorching. Set aside and slice into bite sized pieces.Keep warm if you are serving straight away.
Fry the paste gently in a large saucepan for a couple of minutes. Add the coconut milk and mix well allow to simmer for five mins to thicken up slightly. Season to raste with salt. Add the chicken and noodles. Stir to break up the noodles and bring everything up to temperature.
Spoon into bowls and top with a fresh scattering of Coriander.
Apply to Babooshka Face
Obvs the level of heat in this Thai Soup is up to you. Feel free to add more or less. You can play around with the paste too. Add real Chillis, Ginger whatever floats your Thai boat
I have said that this amount feeds six. It does so easily.
You could serve this as a Starter too. Obvs in half sized portions. This will sit as left overs in the fridge so I am never concerned if I have over catered.
This would be a FANTASTIC way of using up any Roast Chicken Leftovers from Sunday Lunch.
Here are two other easy Thai dishes.
I have linked this post with #CookBlogShare over at Every Day Healthy Recipes