It's hot and I hate to eat noodle soup when it's 33°C outside . But I like to make it from time to time for myself during summer , not immediately scarfing the soup , for sure ! Come winter , this surprisingly delightful and refreshing soup will be my to-go tummy filler .
Why surprising ?! I first made this last time when somebody here wants a Thai noodle soup for breakfast . I didn't have most of the ingredients for making it and I was just too lazy to go out , it was pretty hot that day to go to the market , even at 8 am ugh ! So I checked the fridge and came up with this easy and quick noodle soup .
Actually it tastes like a bastardized version of creamy tom yum soup that we had last time in one of the Thai restaurant here . I'm still dreaming of that soup until now and I want to try to make it sometime , hopefully , crosses finger lol
So for those who like noodle soup no matter what the season is , try this deliciously easy and quick dish ! Take a peek in your fridge , maybe most of the ingredients are already lurking there ?!
4 cups chicken broth or half broth , half water
1 stalk coriander , stems and root only , set aside the leaves to garnish
1 stalk spring onion , white part only
10 grams ginger , cut in half and lightly smashed
2 teaspoons raw sugar or granulated sugar
1 1/2 tablespoons Massaman or red Thai curry paste
3/4 cup coconut milk
about 5 teaspoons lime juice from 1 big lime
3 1/2 teaspoons Thai fish sauce or to taste
1 1/2 cups rotisserie chicken or cooked chicken thigh , shredded or prawns/shrimps
200 grams dried rice sticks
1 fresh chilli . sliced
1 lime , sliced
any cooked green veggie
* In a saucepan , pour in broth and add in the coriander stems and root , spring onion , ginger and raw sugar , let boil , cover and cook over medium heat for 5 minutes . Add in the curry paste and cook for another 5 minutes . Add in the fish sauce , lime juice and coconut milk , don't cover the saucepan , let boil , and cook for another 5 minutes , adjust taste .
* Meanwhile in another pan , boil water and cooked noodles according to package direction , drain in a colander and rinse briefly , divide into 2 bowls . Discard the solids from the soup base ( coriander , spring onion and ginger ) , add in the chicken pieces , stir and pour over the noodles . Garnish with coriander leaves , sliced chilli and lime .
* Serve immediately or if you don't like it piping hot , cool the soup a little bit before pouring over the noodles .