Thai chicken noodle soup in a jar
Serves 1
A simple, portable Thai chicken
noodle soup with shredded chicken, bean sprouts, carrot, sweet corn,
scallion and cilantro. Just add boiling water, let stand for 5
minutes, then stir for a delicious, Thai-spiced soup.
2 teaspoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon natural peanut butter
1 teaspoon brown sugar
1 clove garlic — minced
1 oz (30g) dried rice vermicelli noodles
¼ cup grated carrot
1 scallion (spring onion) — thinly sliced
¾ cup shredded rotisserie chicken
1 cup bean sprouts
¼ cup thawed frozen sweet corn
A small handful of cilantro (fresh coriander) leaves
MIX together the red curry paste, fish
sauce, soy sauce, peanut butter, brown sugar and garlic in a small
bowl. ADD the red curry mixture to the bottom of a 32 oz (950 ml)
mason jar. ADD the other ingredients in layers with the rice noodles
first, then the carrot, scallion, chicken, bean sprouts, sweet corn
and cilantro. FILL the jar 90 percent full with boiling water, screw
on the lid and let stand for 5 minutes. AFTER standing, give the
soup a good stir (making sure the red curry mixture is stirred
thoroughly through) and serve immediately in the jar, or pour into a
soup bowl.
© MediterrAsian.com