Thai style chicken and rice noodle soup with lime
A zingy, fragrant chicken broth with ginger, lime and slippery rice noodles that is ready in half an hour.
- Time30 mins
- LevelEasy
- Costabout £1.30 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the garlic infused oil in a large pan. Add the ginger and stir for 1 minute.
1 min - 2
Pour in the water and bring to a gentle simmer. Add the chicken and carrot and cook for 8 minutes until the chicken is white all the way through.
8 min - 3
Add the pak choi and tamari and cook for 2 minutes.
2 min - 4
Meanwhile soak the rice vermicelli in boiling water for 5 minutes, then drain.
5 min - 5
Divide the noodles between bowls and ladle over the soup. Finish with lime juice, coriander and spring onion greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.