A
quick and easy supper when everybody is late and hungry.
Spicy Chicken, Portabellini and Noodle Soup
Serves 4
You will need
1
ready roasted chicken, chop the white meat into bite size pieces. (Save the
rest of the chicken can be used for chicken mayo sandwiches)
1
Liter chicken stock
1
Tbls ginger, chopped
1
Tbls tamarind paste
2
red chillies, chopped (remove seeds for less heat)
1
stick lemongrass, chopped finely
125g
portabellini mushrooms, diced into bite-sized pieces. (Or any other mushrooms.)
5
spring onions, chopped
Handful
of mange tout
125g
noodles
Fresh
coriander
How to make it
Place
the chicken stock, ginger, garlic, tamarind, spring onions and chilli in a pot.
Bring
to the boil with the lid on, add the mushrooms, peas and then the noodles.
Simmer
for a few minutes until the noodles are cooked.
Add
cooked chopped chicken – heat through.
Add
more water if needed.
Salt
and pepper to taste, serve garnished with fresh coriander.
No comments:
Post a Comment