Tuesday, May 21, 2013

Spicy Chicken, Portabellini and Noodle Soup

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.

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