Chicken and Noodle Soup Recipe



Chicken and Noodle Soup Recipes

Ingredients :

175 g

225 g

550 ml

550 ml

15 g

15 g

1

3 tablespoons

200 g

85 g

85 g

rice vermicelli

boneless, skinless chicken breast

chicken soup

coconut milk

tamarind paste

fresh root ginger, grated

stalk lemon grass, very finely chopped

shrimp paste, toasted

raw, peeled medium prawns

bean sprouts

peeled, seeded and chopped cucumber fried onion rings, sliced chilies and coriander leaves, to serve (optional)

Malaysian Spicy Sauce (optional)

Method :

Cook noodles in boiling water for 3-4 minutes. Drain and refresh under running cold water. Drain very well and set aside. In a saucepan, put chicken and stock. Bring to a simmer and poach for 8 minutes. Lift chicken from stock (reserve stock). When cool enough to handle, shred and set aside. Add coconut milk to pan, with tamarind, ginger, lemon grass and shrimp paste. Bring to the boil then simmer for 5 minutes. Add prawns. Simmer for 3-4 minutes, then add bean sprouts and cucumber. Heat through for 1-2 minutes. Serve with small dishes of fried onion rings, sliced chilies and coriander leaves. Serve accompanied by spicy sauce.

Serves 4-6


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