Thai Chicken and Vermicelli Noodle Soup

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January 23, 2015

Thai Chicken and Vermicelli Noodle Soup 0 0 5 0
  • Prep: 15 mins
  • Cook: 3 hrs 30 mins
  • 15 mins

    3 hrs 30 mins

    3 hrs 45 mins

  • Yields: 6

Ingredients

6 cups of chicken stock (I used 6 tsp of powdered stock in 6 cups of water)

400ml can of coconut milk (I used reduced fat)

3cm piece of fresh ginger root - sliced finely and then cut into 1cm length fine sticks

3 tbsp fish sauce

1-2 red chilli's sliced fine (remove seeds if you prefer less heat)

1 and half tsp turmeric

2 tsp brown sugar

3 tbsp fresh lime juice

1/2 a cooked chicken, meat shredded roughly

100g dry vermicelli bean thread cellophane/glass noodles

500g pkt of frozen Thai Stir fry vegetables (mix of carrot, beans, broccoli, baby corn, bamboo shoots, bean sprouts etc)

3 tbsp fresh coriander to garnish/serve

Directions

1Turn slow cooker on high.

2Combine liquid stock and coconut milk and add to slow cooker.

3Add ginger, fish sauce, chilli, turmeric, brown sugar and lime juice and stir to combine.

4Cover and cook on high for 3hrs

5Add frozen vegetables and shredded cooked chicken.

6Cover and continue cooking for a further 20mins or until vegetable are al dente soft.

7Add noodles, broken into approx 20cm lengths.

8Stir to combine and cover and cook for a further 10mins or until noodles are cooked soft.

9Serve with a scattering of fresh coriander and fresh lime wedges.

10

11*optional*

12- Add a tiny pinch (like 1/8 tsp) of saffron for a rich colour to your dish

13- You could substitute prawns/shrimp for the chicken. Add them with noodles in the last 10mins so as not to overcook

Submitted by Paulene Christie

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