Thai Chicken Noodle Soup

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 4
Time: Prep 20 minutes, cooking 20 minutes

Ingredients:

4cm Piece of Ginger, peeled & chopped finely

3 Cloves of Garlic, sliced thinly

1 Stalk of Lemon Grass, (just the white part) bashed

1/2 Red Chile, sliced + 1/2 for garnish

1 Tbs Coconut Oil

1 Tsp Miso Paste (optional)

1 Tbs Fish Sauce

1 Litre Vegetable Stock

150g/ 5 oz Cooked Free Range Chicken, shredded

100g/ 3.5 oz Chestnut Mushrooms, sliced

100g/ 3.5 oz Baby Born, cut into chunks

1 Spring Onion, sliced + More for garnish

1 Tbs Fresh Coriander, chopped (leaves & stalks)

100g/ 3.5 oz Rice Noodles (dry weight)

Black Pepper

Lime wedges to serve

Directions:

Heat the oil in a large sauce pan, add the garlic, ginger and chile and cook for about a minute. Add the miso paste, fish oil and stock, and stir well. Cut the end off the lemon grass, take off an outer layer and bash it with a rolling pin, then add it to the stock mixture.

Now add the chicken, mushrooms, corn, coriander, onion, a little black pepper and leave to simmer for about 15 minutes.

Add the noodles to the soup about 3 minutes before you are ready to serve. Pop them into the soup, when they loosen up a bit give them a stir and cook for about 3 minutes or until they are cooked.

Serve with lime wedges, extra coriander, chile and spring onions.

From thelastfoodblog.com