Thai Chicken Noodle Soup
  • 1 litre water
  • 4tbsp Simon Gault Home Cuisine Chicken Stock
  • 3 kaffir lime leavescrushed or sliced
  • 1 lemongrass stalkbruised and chopped roughly
  • 1thumb gingerroughly chopped
  • 50g coriander whole roots
  • 2 red chilliessliced in half (seeds in)
  • 2tbsp fish sauce
  • 1tbsp palm sugar or 1 1/2 tbs coconut sugar
  • 400g Turk's free range chicken breast (skin off)
  • 2tbsp fresh lime juice
  • 300g flat rice noodles
  • 2 spring onionsfinely sliced
  • 2 carrotsgrated or peeled with a vegetable peeler into ribbons
  • 2 bok choyfinely sliced or if small, use leaves whole
  • 150g mung sprouts
  • 50g coriander leavesroughly chopped for garnish
  1. In a pot place the water, Simon Gault Home Cuisine chicken stock, lime leaves, lemongrass, ginger, coriander root, chillies, fish sauce and palm sugar. Bring to the boil then add your chicken breasts. Return to the boil then reduce heat to a simmer and cover with a lid for 20 minutes or until the chicken is cooked right through.
  2. Soak rice noodles in hot water or as instructed on packet until tender. Remove excess water and set aside.
  3. Remove chicken from the soup, shred and set aside. Season the remaining soup with the lime juice then strain.
  4. To plate put the rice noodles in a bowl and place the cooked shredded chicken on top. Sprinkle each bowl with raw spring onion, carrot, bok choy and mung sprouts, then pour over the hot soup. Garnish with coriander leaves.
  5. SIMON SAYS: To maximise flavour, bruise lemongrass with the back of your knife to release the oils before chopping.