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Mary Berry’s Thai Green Chicken Noodle Soup
Introduction from Mary Berry
A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer.
Ingredients
Method
Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.
Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat.
Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper.
Just before serving, cook the noodle nests in a pan of boiling water according to the packet instructions. Drain and divide the noodles between 6 soup bowls. Ladle the hot soup over the top to serve.
Mary’s Tips: Soup base can be made up to 8 hours ahead. Add the noodles to serve. Not suitable for freezing.
Reviews
5 out of 5 stars
6 Ratings
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