This is a great Thai or maybe Chinese inspired soup that is very fresh with lots of flavours and is like a detox. So it's good for you and very refreshing. You have to slurp it to enjoy all the flavours!
Recipe courtesy of Jamie Oliver
Total:
1 hr 43 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Place the chicken in a large heavy-based saucepan, and add the tamarind, ginger, chopped chiles, onion, lemongrass and garlic. Finely slice the coriander stalks and add to the pan, keeping the leaves until later.

Cover with water to the top and weight the chicken down with a heavy lid or a smaller pan that fits inside the cooking pan. Bring to the boil and slowly simmer for 1 hour to 1 hour and 30 minutes. Once cooked, remove the chicken and pull off the meat using a fork.

Mash up the sauce and add the coconut milk and a lug of fish sauce. Put the rice noodles in a bowl, pour over boiling water and leave to stand for 3 minutes. Mix the coriander leaves with the finely sliced chile.

Drain the noodles, place some in the bottom of each serving bowl, and dress with soy sauce to season. Pile the chicken on top, then pour over the strained sauce. Pile the chile and coriander mix on top and drizzle with olive oil.

* Found in Asian markets.

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Tortilla Chicken Soup

Recipe courtesy of Gourmet Magazine

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking