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This dish is a colourful and quick dish to make as a starter or light snack.
Ingredients:
2 tbsp tamarind paste
4 red Thai chilis, finely chopped
2 cloves garlic, crushed
2.5 cm/1- inch piece Thai ginger, peeled and finely diced
4 tbsp. fish sauce
2 tbsp. caster sugar
8 lime leaves
1.2 litres/2 pints chicken stock
350 g boneless chicken breast
100 g carrots, thinly sliced
350g/ sweet potato, diced
100g/3 ½ oz baby corn cobs, halved
3 tbsp fresh coriander (cilantro), roughly chopped
100 g cherry tomatoes
150g/5-½ oz flat rice noodles
Fresh coriander chopped to garnish
Place the tamarind paste, Thai chillies, garlic, and Thai ginger. Fish sauce, sugar, lime leaves and stock in a hot wok and bring to the boil, stirring constantly. Reduce the heat and cook for 5 minutes.
Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minuets, stirring the mixture well.
Reduce the heat and add the carrots, sweet potato and corn cobs to the wok. Leave to simmer for 5 minutes.
Stir the coriander (cilantro) cherry tomatoes and noodles. Leave the soup to simmer for 5 minutes or until the pasta is tender. Garnish and serve hot.
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