Thai Chicken Noodle Soup

Ingredients list for Thai Chicken Noodle Soup

• 150 grams Boneless chicken cut into thin strips
• 50 grams Noodles boiled
• 2 cups Chicken stock
• 1 Lemon grass stalk
• 1 Fresh red chilli
• 1 inch Ginger cut into thin strips
• 1 teaspoon Tamarind paste
• 1 tablespoon Coriander roots chopped
• 1½ tablespoons Fish sauce
• 2 teaspoons Sugar
• 1¼ cups Coconut milk
• 1 teaspoon Turmeric powder
• to taste Salt
• 3 teaspoons Lemon juice
• 2 tablespoons Fresh coriander leaves chopped
• 5-6 Pak choy leaves

Method

1. Boil chicken stock in a non-stick wok.
2. Pound the base of lemongrass stalk to loosen it and tie it into a rough knot and put in the wok, stir well.
3. Slit, remove seeds and slice red chilli thinly.
4. Add ginger, tamarind paste, coriander roots, fish sauce, red chilli and sugar to the pan. Stir well and let it boil.
5. Add chicken, mix well and simmer till the chicken is done.
6. Add noodles and stir well. Add salt, lemon juice and 1 tablespoon coriander leaves and stir well.
7. Add torn pak choy leaves and mix well. Bring it to a boil.
8. Serve piping hot garnished with remaining coriander leaves.