Revised 2015 Dec 06
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
2 sweet peppers, thinly sliced
1 hot pepper, seeded and sliced
150 grams carrots, shaved
salt and pepper
1 litre chicken stock
2 chicken breasts, boned and skinned
40 grams egg noodles
4 fresh basil leaves, optional
handful bean sprouts, optional
1 tablespoon soy sauce
1 tablespoon fish sauce
Slice the vegetables and cut the chicken into 3/4" cubes.
Pour the oil into a large soup pot and place it over a high heat. When the oil is hot, add the vegetables, and cook while stirring for 2 minutes. Season with salt and pepper.
Add the shredded carrot and the stock and stir. Cover the pot and bring the soup to a gentle boil.
Once the liquid has started to boil, add the noodles and let it return to a boil. Cook for two minutes then add the chicken and allow the pot to return to a boil. Leave it to simmer for 10 minutes. Taste and season with fish sauce or soy sauce as required.
Remove the soup from the heat and add the lime juice to give it a slightly tangy flavour. Finally, ladle it into soup bowls and garnish with a basil leaf and a sprinkling of bean sprouts.
Add hot pepper or pepper sauce depending on availability
Note that this recipe uses the broad European egg noodles rather than the Asian style.
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