Thai Chicken Soup Recipe - Great British Chefs

Main
easy
4
30 minutes

PT30M

All the aromatic flavours of Thai cuisine are on show in this Thai chicken soup recipe from Andy Waters. The chef serves it in a cup to make it more appealing to kids - but present it as you wish.

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Ingredients

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2 skinless chicken breasts, thinly sliced
2 tbsp of rapeseed oil
1 tbsp of Thai green curry paste
15g of fresh ginger, chopped into small matchsticks
350ml of light coconut milk
450ml of chicken stock
1 tbsp of fish sauce
100g of green beans
1 large carrot, cut into matchsticks
150g of egg noodles
25g of fresh coriander, chopped
6 spring onions, thinly sliced
1 red chilli, deseeded and thinly chopped
1 lime, cut into 4 wedges

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Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger

1 tbsp of Thai green curry paste
15g of fresh ginger, chopped into small matchsticks
2 tbsp of rapeseed oil

Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute

350ml of light coconut milk
450ml of chicken stock
1 tbsp of fish sauce

Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes

2 skinless chicken breasts, thinly sliced

Add the green beans and carrots to the soup and simmer for a further 5 minutes

100g of green beans
1 large carrot, cut into matchsticks

Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes

150g of egg noodles

Add the coriander and spring onions to the soup

25g of fresh coriander, chopped
6 spring onions, thinly sliced

Drain the noodles and divide between 4 cups

Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime

1 red chilli, deseeded and thinly chopped
1 lime, cut into 4 wedges

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Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.