Thai Chicken Noodle Soup

If you've recently roasted a chicken, and have leftovers waiting for you in the fridge, I must steer you towards this recipe. Even if you don't have much chicken left over, you can still make this: a few shreds will be plenty. (And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.) This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly. And I often just go for some leafy greens and a julienned or sliced spring onion along with a handful of beansprouts instead of the mixed vegetables I mention in the ingredients list. Similarly, if you can't get the ravishing cellophane packages of almost equally cellophane vermicelli, don't be put off making this; udon, soba, rice noodles, spaghetti or linguine could be substituted.

1 litre chicken stock

150 grams thin rice noodles (or mung bean thread vermicelli)

200 millilitres coconut milk

3½ centimetres piece of fresh ginger (peeled and sliced thinly then cut into skinny strips)

2 tablespoons thai fish sauce (nam pla)

1 fresh red chilli (deseeded and cut into strips)

1 teaspoon turmeric

1 teaspoon tamarind paste

1 teaspoon soft brown sugar

2 tablespoons fresh lime juice

150 grams cooked shredded chicken

250 grams stir fry vegetables (or tender shoot stir fry)

2 - 3 tablespoons chopped fresh coriander (to serve)

1 litre chicken broth

6 ounces thin rice noodles (or mung bean thread vermicelli)

1 cup coconut milk

1½ inches piece of fresh gingerroot (peeled and sliced thinly then cut into skinny strips)

2 tablespoons thai fish sauce (nam pla)

1 fresh red chile (deseeded and cut into strips)

1 teaspoon turmeric

1 teaspoon tamarind paste

1 teaspoon soft brown sugar

2 tablespoons fresh lime juice

2 cups cooked shredded chicken

8 ounces stir fry vegetables (or tender shoot stir fry)

2 - 3 tablespoons chopped cilantro (to serve)

Method

Put the chicken stock in a good-sized pan to heat up.

Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.

Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.

When the chicken is piping hot, add the vegetables and when they are tender — a minute or two should be plenty if you’re using the tender shoots — add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.

Serve sprinkled with chopped fresh coriander.

Put the chicken broth in a good-sized pan to heat up.

Serve sprinkled with chopped cilantro.

Additional Information

MAKE AHEAD / STORE: It is not advisable to make ahead or store.