Cook the noodles in boiling salted water for 3-4 minutes then drain and set aside.
Heat oil in a frying pan and saute the chicken for 2-3 minutes over a high heat. Add the mushrooms and leeks and cook over medium heat for another 2 minutes. Stir in the curry powder and season with salt and pepper.
Pour in the mango sauce and chicken stock and bring to a boil. Cut up the noodles and add to the soup, then divide between 2 bowls and serve.
nd lime juice into the soup; cook 15 minutes more.
day.).
2. FINISH SOUP Remove bones from slow cooker
ater be added to the soup. The other 20% you can
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
*NOTE: Thai curry paste available at Asian
edium-high heat. Add the Thai red curry paste. Stir-fry
teaspoons Bonito Fish Powder soup stock.
Stir gently, cover
erve with a Thai dipping sauce**There several recipes on the site
br>Cover saucepan and bring soup to the boil.
Reduce
br>Just The Best Favourite Recipes From Canada's Top Food
Thai rice noodles, add to 8 cups of boiling water.
Add Miso, Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
add lime juice.
Chili Sauce, Thai Style, add to taste.
Chop up any veggies you like.
Blend all of the soup ingredients.
Pour the soup over the chopped veggies - ENJOY!
ust a serving of steamed Thai jasmine rice, or together with
hopped cashews.
To make soup: Bring chicken stock to boil
For the soup, heat 2 tbsp oil in
slotted spoon then ladle soup over top. Garnish with fresh
In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
In a soup pot, combine stock, 1/2
Prepare the vegetables for the soup and garnishes first, so they'