Homemade Thai Chicken Noodle Soup

Its been a while, but here's a new recipe, last night I felt like being a little creative, and I'd been thinking about noodle soup since I smelt the sweet smell of my co-workers Pho soup at lunch yesterday, so I thought I'd make some of my own.

This is very simple and very quick to make, firstly I sliced the chicken, pepper sweet and mange tout beans into thin slices, in a large pan I heated the groundnut oil, once this started to smoke I added the chopped ingredients to the oil and gently stirred for a minute, then added the Thai 7 spice and cooked for a further few minutes, until you can see the chicken starting to cook and brown.

Having dissolved the vegetable stock pot in the hot water, this was then added to the pan, and turned down to a simmer level, the noodles were then added, I only had thin wheat noodles so I used these, but I have used rice noodles before, as well as the chopped and de-seeded chilli for extra heat and flavor and some black pepper to taste, this was then left to simmer for 15-20mins on the low heat.

Near to the end of cooking when the chicken looks like its completely cooked and the mixture is simmering away, add the light Soya sauce to taste.

This can then to eaten straightaway or you can turned off the heat, allow this too cool, reheat and eat another day.

                                                   Photo: Laura Lunt  Date: April 2014

x1 Chicken Breast
x1 Portion of Rice or Thin Wheat Noodles
x1 Red Pepper Sweet
A Hand Full of Mange Tout Beans
x1 Medium/Large Mild Chilli
x2/3 tsps Thai 7 Spice
x1 Vegetable Stock Pot
500ml Hot Water
x1 tbsp Groundnut Oil
Black Pepper
Light Soya Sauce