Ingredients: 100 grams Rice Vermicelli Noodles (Thin) – boiled,2 cloves Garlic – finely chopped,1 inch Ginger – thinly sliced,1 or 2 Fresh Red chillies – sliced lengthwise,2 Stalks Celery – finely chopped with leaves,2 Stalks Lemon Grass – thinly sliced,3 cups Chicken stock,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Sriracha sauce,1 tablespoon Lemon juice,100 grams Chicken – shredded,30 grams Baby corn – sliced,30 grams Green beans (French Beans) – cut length wise,1 Red Bell pepper (Capsicum) – sliced in wedges,5 sprig Coriander (Dhania) Leaves – finely chopped,Salt – to taste
Time in minutes: 50 Servings: 4 Course: Appetizer Diet: Non Vegeterian
Instructions: To begin making the Thai Chicken Noodle Soup With Veggies recipe, keep the boiled noodles ready to be used. Into a saucepan, add the chicken stock, garlic, ginger, red chillies, celery stalks, lemon grass, sriracha sauce and bring to a boil on medium heay. Now add gthe chicken, once the chickenhas been boiling for about 5 to 6 minutes and is partially cooked, add the vegetables – babycorn, beans, bell pepper and mix everything well.When the vegetables and chicken are tender, add the boiled noodles and give it one more brisk boil.Turn off the heat, stir in the chopped coriander leaves, lemon juice and serve. Serve the Thai Chicken Noodle Soup With Veggies followed by a meal of Chinese Fried Rice and Healthy General Tso’s Chicken Recipe for a simple weekday dinner.