Cold nights call for winter warmers and nothing offers that like a spicy soup that soothes the soul.
This refreshing thai rice noodle soup delivers punchy heat and fresh vegetables; making it a winner for when you have a cold too.
Packed with pak choi, baby corn, spring onions and sprinkled with chilli it gives you a lot of your five a day.
Add to this some classic Asian condiments and you’ve got a new staple for your weekly winter dishes to roll out when you need a pick me up on a freezing day.
Cooked chicken, pint of chicken stock, baby corn, broccoli, pak choi, carrots, spring onions, garlic, ginger, soy sauce, fish sauce, fresh red chilli, rapseed oil, rice noodles, rice wine vinegar.
Prep is everything. Chop up some spring onions, garlic and ginger. Thinly slice some baby corn, carrots, broccoli, pak choi and any other fresh veg you fancy. Use pre-cooked chicken either pulled or chop up some cooked fillets. Get your wok or pan steaming hot with a touch of rapseed oil. Add all the veg and flash fry for two minutes. Now add a good splash of fish sauce, soy sauce and a little rice wine vinegar. Cook for a minute then add in your rice noodles and pour in enough chicken stock to cover all of the noodles, chicken and veg. Bring to a slow boil. Now set aside, spoon a good portion into a large noodle bowl and sprinkle over some fresh sliced chilli to add as much heat as you fancy…