Spicy Chicken Noodle Soup

Serves:: 4

Recipe provided by: New Idea

Rating:

(2)

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Ingredients

400g packet fresh thick rice noodles
1/4 cup instant Tom Yum soup paste
2cm-piece fresh ginger, cut into thin sticks
1 clove garlic, thinly sliced
4 cups boiling water
3 cups chicken stock
1 1/2 cups shredded roast chicken
1 red capsicum, thinly sliced
2 spring onions, thinly sliced diagonally
1 tblsp fish sauce
100g baby spinach leaves
1/2 cup loosely packed coriander leaves
1 tblsp lime juice
Bean sprouts, to garnish
Extra fresh coriander, to garnish

Method

1. Place noodles in a medium heatproof bowl and cover with boiling water. Stand noodles for 2 minutes and then drain.

2. Meanwhile, heat a medium saucepan. Add paste, ginger and garlic. Cook, stirring, for 2 minutes or until fragrant. Add water, stock, chicken, capsicum and spring onions. Bring to boil. Reduce heat and simmer, covered, for 5 minutes or until chicken is heated through.

3. Stir in fish sauce, spinach, coriander, lime juice and noodles. Cook, uncovered, for 2 minutes until heated through.

4. Serve soup topped with bean sprouts and extra fresh coriander.