Phil Vickery's no-fuss chicken noodle soup
Looking for a healing Monday night meal that’s quick and affordable? With cold & flu season fast approaching, Phil’s serving up a bowl of revitalising deliciousness, packed with nutrients - his twist on a Vietnamese favourite. A speedy, spicy bowl of classic Asian flavours, delicious chicken and noodles - a hug in a bowl that still packs a punch!
No-fuss noodle soup
Serves: 4
Ingredients
For the broth base:1 litre good quality, strong chicken or pork stock (If using stock cubes, use 3 or 4 pork or chicken cubes (approximately 10g each) for 1 litre of water)4 skinned chicken thighs, roughly cut into 1cm pieces 4 cloves garlic, crushed1 heaped tbsp fresh red chilli, very finely chopped2 tbsp fish sauce10 spring onions, sliced on the diagonal1-2 tbsp palm sugar or caster sugarSalt, to tasteGround pepper, to taste200g cooked rice vermicelli noodles200g beansprouts
To finish:1 small bunch fresh coriander1 small bunch Thai Basil20 fresh mint leavesJuice of 3 large limes
Optional extras:Soy sauceWedges of limeSliced fresh red chilli
Method
1. Place the stock (or water and stock cubes) into a large saucepan and heat until just simmering. Taste and make sure it has a really deep flavour, it’s so important.
2. Add the chicken, garlic, chilli and fish sauce then gently simmer until the chicken is cooked, approximately 10-15 minutes.
3. Next add the spring onions, sugar and a little salt and pepper.
4. Add the noodles and beansprouts and bring back to the simmer and then turn the heat off.
5. Roughly chop the herbs and add to the soup along with the juice from the lime and serve straight away - you can serve a little soy sauce with it, along with extra wedges of lime and a few shards of chilli.