Thai chicken noodle soup
"Even if you don’t have much chicken left over, you should still make this. A few shreds will be plenty. This is a very laissez-faire recipe: I happily use some leafy greens and a julienned spring onion along with a handful of beansprouts instead of tender-shoot stir-fry. Similarly, udon or soba noodles, spaghetti or linguine could be substituted for vermicelli...."
INGREDIENTS
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1 litre/1¾ pints chicken stock
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150g/5oz thin rice noodles or mung bean thread vermicelli
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200ml/7fl oz coconut milk
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1 x 3-4cm/1-1½in piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
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2 tbsp fish sauce
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1 fresh long red chilli, de-seeded and cut into strips
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1 tsp ground turmeric
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1 tsp ready-made tamarind paste
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1 tsp soft brown sugar
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2 tbsp lime juice
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approx. 150g/5oz leftover cooked chicken, shredded
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250g/9oz tender-shoot stir-fry (a mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives), or other assorted vegetables
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2-3 tbsp chopped fresh coriander, to serve
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