Thai Chicken Noodle Broth

Speedy to make and easy to eat, this sweet and sour soup is a feel-good meal in a bowl.

The ingredient of Thai Chicken Noodle Broth

• 200g dried rice noodles broken into small pieces
• 1 5l 6 cups massel chicken style liquid stock
• 2 about 300g single chicken breast fillets thinly sliced
• 3 french shallots thinly sliced
• 2cm piece fresh ginger peeled thinly sliced
• 1 large fresh red chilli deseeded thinly sliced
• 2 tablespoons tamarind puree
• 8 cherry tomatoes halved
• 2 tablespoons fish sauce
• 1 teaspoon brown sugar
• 100g snow peas trimmed halved diagonally
• 1 4 cup fresh coriander leaves
• 1 4 cup fresh thai basil leaves

The Instruction of thai chicken noodle broth

• place the noodles in a large heatproof bowl and cover with boiling water set aside for 3 minutes or until tender refresh under cold running water drain
• place the stock in a large saucepan over high heat bring to the boil add the chicken shallot ginger chilli and tamarind and cook stirring for 5 minutes
• add tomato fish sauce and sugar and cook for 2 minutes add the snow peas and cook for 1 minute or until snow peas are bright green and tender crisp
• divide the noodles coriander and basil among serving bowls ladle the soup among the bowls and serve

Nutritions of Thai Chicken Noodle Broth

calories: 356 11 calories
calories: 3 grams fat
calories: 0 5 grams saturated fat
calories: 55 grams carbohydrates
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calories: 26 grams protein
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