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Chicken, lemongrass and noodle soup

Warm up with a bowl of chicken soup - it's good for the soul.
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Chicken soup is said to be good for the soul, and if it’s Thai style, it also has enough zing to make your tastebuds sing. 

The cut of chicken used here is not only easy on your grocery bill, it’s also a tastier choice! Why? Expensive breasts would dry out but drumsticks stay nice and juicy during roasting, so you can shred the meat from the bones for this tasty twist on the traditional homemade cold cure.

Ingredients

Method

1.

Preheat oven to 180C fan-forced (200C conventional). 

2.

In a frying pan, heat half of the oil on medium. Cook drumsticks, in 2 batches, for 4-5 minutes, turning until browned. Transfer to prepared tray. Bake for 30-35 minutes, until cooked through. Shred meat from bones. 

3.

Meanwhile, in a saucepan, heat remaining oil on medium. Cook red onion, lemongrass and lime leaves for 2-3 minutes until softened. Add curry paste and cook for 1 minute, stirring. 

4.

Stir in stock and coconut milk and bring to the boil. Reduce heat for low and simmer, covered, for 30 minutes, until slightly thickened. 

5.

Mix through noodles, fish sauce, sugar and chicken meat. Discard lemongrass and lime leaves. 

6.

Top with chilli, coriander and shredded lime leaves. Serve with lime. 

Cook’s tip

To save time, you can use shredded barbecue chicken instead of cooking drumsticks.

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