Thai Chicken Noodle Soup

Since my blog is titled “Live. Love. Eats. & Travel”, it only makes sense that I share recipes with you. It’s fall weather here in Denmark so I was craving a hearty soup. Yes it’s only August but I live in Scandinavia.  A dear friend of mine sent this to me and it turned out to be a recipe that I will make again and again this fall and winter. I slightly altered mine, but should you want to see the original recipe you can find it here at Nigella.com. Either way it is an easy, hearty, delicious soup with a kick to it. The recipe calls for leftover shredded chicken but you can substitute that with veggies, beef or keep it simple and just use noodles. Enjoy and Buon Appetito!

  • 1 quart chicken broth
  • 6 oz thin rice noodles (or mung bean thread vermicelli)
  • 1 cup coconut milk
  • 1 ½ inches piece of fresh gingerroot (peeled and sliced thinly then cut into skinny strips)
  • 1 fresh red chile cut into strips (the recipe says to deseed it but we wanted spicy so I kept them)
  • 1 teaspoon turmeric
  • 1 teaspoon soft brown sugar
  • 2 tablespoons lime juice
  • 2 cups cooked shredded chicken
  • 8 oz stir fry vegetables or bean sprouts (I opted for a handful of veggies and a handful of bean sprouts
  • 2 – 3 tablespoons chopped cilantro (to serve)

DIRECTIONS:

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