Thai Chicken Soup with Mooli Noodles
Prep: 20 mins
Cook: 20 mins
Thailand is not only famous for its sublime beaches and various attractions, but also its cuisine, and a large part of that is because of the variety of soups the country has on offer – from their infamous tom-yum soup to vegetable soups, and of course today’s featured recipe – thai noodle soup.
We’ll be taking a traditional thai noodle soup recipe, but going down a healthier route by substituting the traditional noodles with vegetarian spaghetti made from moolis (daikon radish), well-known for its many health benefits.
- 2 moolis (daikon radish)
- 1 carrot
- 1L good quality chicken stock
- 400 ml coconut milk
- 1 tbsp Thai red curry paste
- 1 tsp tamarind paste
- 1 tsp soft brown sugar
- Juice of 1 lime
- 2 tbsp fish sauce
- 4 spring onions, thinly sliced
- 200g cooked, shredded chicken
- 1 pak choy, halved and thinly sliced
- 2 tbsp chopped fresh coriander
- Spiralise Potatoes and add paprika for spicy
- We start by peeling the moolis, and spiralising them by using the spaghetti blade attachment.
- The carrots must then be peeled, and also spiralised – but this time using the spaghetti blade. Cut the carrots into short lengths.
- Place those ingredients into a large pan containing the stock, coconut milk, Thai curry paste, tamarind paste, lime juice, fish sauce and spring onions. Bring to the boil and simmer gently for 5 minutes.
- After letting your creation simmer, you add the chicken, pak choy and the mooli noodles. This must be then cooked for about 3-4 minutes until the chicken is completely heated through, and the mooli noodles have softened slightly.
- Lastly stir in the coriander and serve.
Most vegetables can be eaten raw or cooked when spiralised. Aubergines may break up when cooked, but most will hold their shape.