Thai influenced flavours in a delicious chicken noodle soup. Creamy coconut milk with tangy tamarind and the nutty taste of sesame oil.
|1 tsp||(15 mL) Vegetable oil|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into ½” (1 cm) pieces|
|Salt and pepper|
|3||Cloves garlic, minced|
|1/2 tsp||(2 mL) Turmeric|
|6 cups||(1.5 L) Reduced sodium chicken broth|
|4-5||Dried shitake mushrooms|
|2 tbsp||(30 mL) Ginger, julienned into ½” (1 cm) strips|
|3||Small carrots, halved lengthwise and thinly sliced on the bias|
|2 tbsp||(30 mL) Tamarind paste|
|1||(400 mL) Can coconut milk|
|1 tsp||(5 mL) Chili garlic sauce|
|2 tsp||(10 mL) Sesame oil|
|125 g Vermicelli noodles|
|2||Green onions, thinly sliced|
|2-3||Chopped Thai chillies, optional|
|1/2 cup||(125 mL) Chopped cilantro leaves (optional)|
HEAT oil in a large pot over medium-high. Season chicken with salt and pepper and stir-fry for 5-6 minutes or until golden brown. Add garlic and turmeric; continue to cook for 1-2 minutes more or until garlic is fragrant. Remove from the pot and set aside.
POUR chicken broth into the same pot. Bring to a boil. Meanwhile place dried mushrooms in a heatproof bowl. Ladle enough of the hot broth to cover, over the mushrooms. Let steep for 10-15 minutes or until soft. Add ginger to the broth in the pot. Reduce heat to low. Thinly slice the mushrooms and add to the broth. Strain the soaking liquid back into the pot. Increase heat to medium-high and add carrots and tamarind. Simmer for 5-6 minutes or until carrots are tender. Stir in coconut milk and chili garlic sauce. Heat through. Add chicken mixture along with sesame oil.
COOK vermicelli noodles according to the package directions. Divide the noodles between serving bowls and ladle the hot soup over each bowl. Garnish with green onion, cilantro and chillies if desired.
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