Thai chicken soup

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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.

First published in 2015





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
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes
Add the green beans and carrots to the soup and simmer for a further 5 minutes
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
Add the coriander and spring onions to the soup
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

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.

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