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Mary Berry’s Thai Green Chicken Noodle Soup

This revitalising Thai-style chicken noodle soup from Mary Berry is the perfect antidote to a cold. The flavourful broth is packed with plenty of chilli, coriander, fish sauce and lime along with a Thai green curry paste.

Introduction

A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer.

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Ingredients

2 litres (3½ pints) good chicken stock
250g (9oz) skinless boneless chicken breasts
2 large banana shallots, thinly sliced
2 garlic cloves, finely grated
1 tbsp finely grated fresh root ginger
½ red chilli, deseeded and finely chopped
1–2 tbsp Thai green curry paste
2 tsp fish sauce
1 tsp light muscovado sugar
115g (4oz) button mushrooms, sliced
2 small pak choi, sliced into large pieces
½ bunch of coriander, leaves chopped
juice of 1 lime
2 nests 100g (3½oz) fine egg noodles

Method

Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.

Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat.

Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper.

Just before serving, cook the noodle nests in a pan of boiling water according to the packet instructions. Drain and divide the noodles between 6 soup bowls. Ladle the hot soup over the top to serve.

Mary’s Tips: Soup base can be made up to 8 hours ahead. Add the noodles to serve. Not suitable for freezing.

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