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Thai Spiced Soup

Thai Spiced Soup
Serves 4
  • 3.75-oz (90-g) pachage dried
  • Chinese bean thread noodles
  • salt and bladi pepper
  • 2 cups (500 ml)chicken stock
  • 13 fl oz (400 ml) canned coconut milk
  • 1/2 carrot, coarsely chopped
  • 1/3 cup (30 g) green beans, cut into /2-in(1-em) pieces
  • 3 scallions, thinly sliced
  • 1 3/4 cups (250 g) shredded cooked chicken
  • 1/41b (I 25 g) mixed greens, such as spinach and bok choy, thinly sliced
  • 1/2 cup (30 g) bean sprouts
  • 2 tbsp fish sauce
  • 1/4 tsp turmeric
  • 2/3 cup (75 g) cucumber julienne and cilantro sprigs to garnish


  1. Cook the noodles in boiling salted water for 2-3 minutes or according to package instructions, until just tender. Drain and rinse in cold water. Set aside while preparing the soup.
  2. Put the stock, coconut milk, carrot, French beans, and scallions into a large saucepan and bring to a boil.
  3. Lower the heat, add the chicken, greens, bean sprouts, fish sauce, and turmeric, and cook for 2 minutes or until the greens are tender. Add salt and pepper to taste.
  4. To serve, divide the cooked noodles among warmed bowls. Ladle the hot soup over the noodles and garnish with cucumber strips and cilantro sprigs.

* * * Cook's know-how * * *

For a vegetarian version, omit the cooked chicken and use a vegetable stock instead of the chicken stock. You could also vary the vegetables, but be sure to allow for their different cooking times. Try shredded white cabbage instead of bok choy and snow peas instead of thin green beans. Sliced zucchini, Swiss chard, a small quantity of com kernels, or even a little diced eggplant would also be good in this soup.