Green Thai Chicken Noodle Soup
For 2 (For 4)
Lime: 1 (2)
Coriander Powder: 1 pod (2 pods)
Diced Chicken Thigh: 1 pack (2 packs)
Shallot: 1 (2)
Chestnut Mushrooms: 1 punnet (2 punnets)
Ginger: 1 piece (2 pieces)
Garlic: 1 clove (2 cloves)
Galangal: 1 piece (2 pieces)
Nam Prik Pow: 1 pod (2 pods)
Green Thai Paste: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Palm Sugar: 1 pod (2 pods)
Lime Leaves: 1 pack (2 packs)
Coconut Milk: 1 can (2 cans)
Coriander: 1 bunch (2 bunches)
Vermicelli Rice Noodles: 1 pack (2 packs)
Per serving: Energy (kcal) 1077 Fat 52g of which saturates 5g Carbohydrates 107g of which sugars 11g Protein 41g Salt 0.56g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Southeast Asia is full of world-renowned rice noodle soups, from Malaysian laksa to Vietnamese pho. Yet in Thailand, such dishes are usually found hiding in plain sight. After all, when a Thai cook prepares their curry to a more comforting, brothy consistency, serving it with a decent slurp of rice noodles, it’s treated as simply a regional variant of the dish, not an all-new Instagram-friendly food trend. Nevertheless, this recipe boasts just as much healing, toasty warmth and nose-grabbing spice as its more famous cousins— not to mention some extra fiery umami courtesy of nam prik pow, a dark and well-rounded Thai chilli paste
Preparation time:For 2 - 30 minsFor 4 - 40 mins
Cooking time:For 2 - 40 minsFor 4 - 50 mins
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