Saturday, 9 November 2013

Chicken Rice noodles soup

Got a pack of thai rice noodles as a gift from one of my friend. This soup recipe was on the pack itself, just some minor tweaking here and there as per our taste, addition of some extra veggies and a delicious dish is made quickly. Incidentally I bought a bottle of thai fish sauce some days before, but never used it since I was not very sure of the outcome and it was sitting idle on my pantry. Since the recipe on the pack asked for it, I used it here...and it comes out really well. In fact it reminded me of my Singapore days, now I realized that the trademark smell of Singapore food courts were due to this fish sauce. 


Ingredients

  • Rice Noodles - 1 pack
  • Chicken Stock - 1.5 litre
  • Star Anise - 4
  • Cinnamon Stick - 1
  • Ginger Paste - 1 tbsp.
  • Dry Red Chilli - 2
  • Brown Sugar - 2 tsp
  • Fish Sauce - 2 tbsp.
  • Vinegar - 2 tbsp.
  • Chicken Breast - boiled & Shredded
  • Cabbage - 100 gm, thinly sliced
  • Corn Karnel - a handful
  • Green Peas - a handful
  • Lemon juice - 1 tbsp.
Boil the rice noodles until softens. Drain and rinse in cold water. Set aside.
Add star anise, cinnamon, red chilli, ginger and brown sugar in the chicken stock and bring to a boil. Add all the vegetables, cover and simmer for 6 minutes.


Add the fish sauce and vinegar to the soup. Top it up with the shredded chicken and simmer for 2 more minutes.


Saute the boiled rice noodles in 1 tbsp. olive oil for a minute of two. You may omit this step if you wish. Arrange the noodles in a bowl. Ladle the soup over it. Sprinkle some lemon juice over and serve. I have added some paprika sauce as well. You may garnish with boiled egg and fresh coriander leaves.


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