#ThaiTuesdays Hot & Sour Chicken Noodle Soup

#ThaiTuesdays Hot & Sour Chicken Noodle Soup. I personally eat a lot of Thai food because I find it healthy. I can for the most part stick to lowfodmap and it does not disagree with Bertha my stoma. I have noodles for my lunch most days or if I’m feeling sluggish and decide to detox for 2-3 weeks. This recipe is for 4 people. You can keep the left over soup for 3 days in the fridge and reheat with noodles and add cooked chicken to the soup daily. I personally don’t reheat chicken as food poisoning doesn’t appeal to me so the meat is always added daily.

#ThaiTuesdays Hot & Sour Chicken Noodle Soup

This weeks recipe is Hot & Sour chicken Soup. This one adapted to be stoma friendly. If your stoma is fine or if your cooking for people without a stoma then you can leave in the veggies that I add purely for flavouring the soup. In total this should take only half hour to prepare and cook. So its quick and easy. If your making for more than 4 people then just double the ingredients.

Ingredients

  • 4 Skinless chicken thighs
  • 1 tsp of brown sugar
  • 1.5 litres of chicken stock
  • 1 lemon grass stalk chopped finely
  • 4cm of fresh ginger peeled and slice ( have tried dry ginger and it ruins the soup)
  • 4 lime leaves
  • 2 tbsp of fish sauce
  • 4 tbsp of lime juice
  • 2 red Thai chillies (deseeded and chopped)
  • 2 sliced shallots
  • 1 tsp of tamarind paste
  • Vermicelli rice noodles, amount is personal preference

Method

  • Put the chicken stock, tamarind paste, brown sugar, lemon grass, shallots & ginger into a pan and bring to the boil. Then add the chicken thighs and leave to boil for 15 minutes
  • Whilst the chicken is cooking add vermicelli noodles to boiling water and leave to soak.
  • Once the chicken has cooked , use a sliced spoon to remove the chicken and place onto a chopping board and chop into slices
  • Drain the soup through a sieve into a bowl to remove the lime leaves and vegetables.
  • Put the now clear soup back into the pan and add the chillies, fish sauce and lime juice, add the chicken back into the mix and simmer for another 5 minutes.
  • Drain the Vermicelli noodles and add to bowls and ladle the chicken and soup over the top and serve.

Please give the recipe a try and all feedback would be gratefully appreciated. Please feel free to leave a comment.

 

 

 

 

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