Ingredients (Serves 4)

• 2 tbsp tamarind paste
• 4 red Thai chillies, finely chopped
• 2 cloves garlic, crushed
• 2.5 cm piece Thai ginger, peeled and very finely chopped
• 4 tbsp fish sauce
• 2 tbsp palm sugar or caster sugar
• 8 lime leaves, roughly torn
• 1.2 liters chicken stock
• 350 g boneless chicken breast
• 100 g carrots, very thinly sliced
• 350 g sweet potato, diced
• 100 g baby corn cobs, halved
• 3 tbsp fresh coriander, roughly chopped
• 100 g cherry tomatoes, halved
• 150 g flat rice noodles
• fresh chopped coriander, to garnish

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes.
2. Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minutes, stirring the mixture well.
3. Reduce the heat and add the carrots, sweet potato and baby corn cobs to the wok. Leave to simmer, uncovered, for 5 minutes, or until the vegetables are just tender and the chicken is completely cooked through.
4. Stir in the coriander, cherry tomatoes and noodles. Leave the soup to simmer for about 5 minutes, or until the noodles are tender. Garnish and serve hot.

“Tamarind paste is produced from the seed pod of the tamarind tree. Tamarind makes a very good remedy for cough. It adds both a brown color and tang to soups and gravies. If unavailable, dilute molasses (dark muscovado) sugar or treacle with lime juice.”

 Print This Recipe |  Email This Recipe


For more great recipes and instant updates on healthy cooking, subscribe to Healthy Cooking Recipes today. You can also have these great recipes sent directly to your email everytime there's a new recipe!