Thai Chicken Noodle Soup ​

Servings: 4

Ingredients

	2/3 pound thin rice noodles (or mung bean thread vermicelli)
	400 millilitres coconut milk
	7 centimetres piece of fresh root ginger (peeled and sliced thinly then cut into skinny strips)
	1/4 cup thai fish sauces (nam pla)
	2 litre chicken stock
	2 fresh red chilli (deseeded and cut into strips)
	2 teaspoons turmeric
	2 teaspoons tamarind paste
	2 teaspoons soft brown sugar
	1/4 cup lime juice
	2/3 pound cooked shredded chicken
	1 pound stir fry vegetables (or tender shoot stir fry)
	4 - 3 tablespoons chopped fresh coriander (to serve)

Directions

Put the chicken stock in a good-sized pan to heat up.

Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.

Add the rest of the ingredients, except the vegetables, to the pan and bring to a boil.

When the chicken is piping hot, add the vegetables so when they are tender - just a few minutes ought to be plenty if you’re using the tender shoots - add the drained noodles. Or just divide the noodles between bowls and pour the soup over them.

Serve sprinkled with chopped fresh coriander.