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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