1 lb chicken breast fillets
2 cloves garlic, crushed
3 tsp ground cumin
1/2 tsp tumeric
6 cup water
2 tsp chicken stock powder
1 tbsp sugar
1/2 tsp shrimp paste
3 tsp sambal oelek
1 piece dried galangal
1 3/4 oz rice vermicelli
1 cup bean sprouts
3 lettuce leaves, shredded
2 tbsp chopped fresh coriander
A Recipe for
Thai Chicken & Noodle Soup
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This Recipe for Thai Chicken & Noodle Soup is one of thousands in the Recipes-to-go Asian Cookbook.
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It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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This is a recipe for Thai Chicken & Noodle Soup from the recipe cookbook of Recipes-to-go (Asian)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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Food Tip |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
* Soup can be prepared a day ahead.
* Storage: Covered, in Fridge.
* Not suitable for freezing.
* Microwave: Suitable.
Method : Cut chicken into 2 cm slices. Combine garlic, cumin and
tumeric in pan, stir over heat for about 1 minute or until fragrant.
Add chicken, water, stock powder, sugar, paste, sambal oelek and
galangal to pan, stir util combined. Bring to boil, simmer,
uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10
minutes. Just before serving, stir in bean sprouts, lettuce and
coriander.
Serves: 6
Thai Chicken & Noodle Soup Recipe brought to you by Recipes To-Go