It's so unfair, we barely had a summer and now the evenings are getting shorter and the next round of coughs, colds & sniffs have begin. With that in mind, I thought I'd put last night's roast chicken leftovers to some good theraputic use. It's a well known fact that chicken soup cures all ailments and this spicy Asian version will certainly bring some heat to your aching bones.
Now, I fully declare my dislike of peppers and coriander (shudder) so they're not included in this, or any recipe I write. But don't let me put you off - I'm sure that both would be a great addition to the soup... just don't ask me to taste it. If you want a milder soup, scale down the curry paste - my quantities will leave your tongue tingling, so just use half. You can always increase it if you're feeling brave. If you want extra noodles, add two packets. If you want a creamy soup, add coconut milk. This is a pretty flexible recipe so don't feel you have to follow it exactly. All I would recommend is to cut your vegetables into thin pieces & have everything ready to go - the cooking time is pretty short because the chicken is already cooked - this makes sure everything cooks evenly.
Spicy Asian Chicken Noodle Soup
1.5 litres boiling Water
1 tbsp Knorr Touch of Taste
3 tsp Thai Yellow Curry Paste
1 Red Onion, finely sliced
1 Pak Choi, shredded
2 Carrots, peeled into wide shreds
75g Mushrooms, finely sliced
250g Cooked Chicken, shredded
150g Thai Ribbon Noodles
2 Spring Onions, shredded
Using your largest pot, bring the water to the boil, add the stock & curry paste and reduce to a simmer for 2 minutes.
Add the red onion & simmer for 2 minutes
Add the rest of the vegetables and cook for a further 2-3 minutes.
Add the chicken & noodles and simmer for 2-3 minutes.
Serve, with a sprinking of the spring onions on top.