Thai-Style Chicken Noodle Soup

Thai-Style Chicken Noodle Soup -

A meat that is everyone's favorite beyond belief! When cooked, it can be presented in many forms. Stir-fry it, fry it, stir-fry it, bake it, steam it, eat it however you like. However you cook it, its flavor may change, but its meat is still high in protein, low in fat, and easy to digest.

• Preparation time: 16-20 minutes
• Cooking time: 16-20 minutes
• Servings: 4

Ingredients -

• Boneless chicken cut into small pieces 150 grams
• Boiled noodles 1/4 cup
• Chicken broth 2 cups
• Lemongrass stem - 1
• Ginger (1 inch)
• Spring onion bulbs - 2
• Linden leaves - 2
• Fresh or chopped red chili - 1
• Lemon juice 1/2 tablespoon
• Salt to taste
• 4-5 sprigs of fresh cilantro
• Lemon slice for decoration

Instructions -

• Cut the lemongrass into diamond-shaped pieces. Cut the ginger into thick slices.
• Heat the chicken broth in a non-stick pan, add the lemongrass and ginger and mix well.
• Chop the spring onion bulbs into large pieces.
• Add chicken pieces and noodles to the pan and mix well. Tear the lime leaves and add.
• Coarsely chop the fresh red chili and add it to the pan. Add lemon juice and mix well. Add salt and mix well. Add the spring onion bulbs.
• Coarsely chop the cilantro sprigs and add them to the pan and mix again. Cook until the chicken is cooked.
• Transfer to a serving bowl and serve piping hot garnished with a lemon wedge.

Chicken Noodle Soup Thai Style

One meat that is a favorite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavor may change but its flesh remains high in protein, low in fat and can be digested easily.

• Prep time: 16-20 minutes
• Cook time: 16-20 minutes
• Servings: 4

Ingredients –

• Boneless chicken cut into small pieces 150 grams
• Boiled noodles 1/4 cup
• Chicken stock 2 cups
• Lemongrass stalk - 1
• Ginger - 1 inch
• Spring onion bulbs - 2
• Lime leaves - 2
• Fresh or dired red chili - 1
• Lemon juice 1/2 tablespoon
• Salt to taste
• Fresh coriander sprigs 4-5
• Lemon slice for garnish

Instructions -

• Cut lemon grass into diamond shaped pieces. Roughly slice ginger.
• Heat chicken stock in a non-stick pan, add lemon grass and ginger and mix well.
• Roughly chop spring onion bulbs.
• Add chicken pieces and noodles to the bread and mix well. Tear the lime leaves and add.
• Roughly chop fresh red chilli and add to the bread. Add lemon juice and mix well. Add salt and mix well. Add spring onion bulbs.
• Roughly chop coriander sprigs and add and mix again. Cook until chicken is done.
• Transfer into a serving bowl and serve piping hot garnished with a lemon wedge.