Spicy Chicken Noodle Soup

looks yummy i will have it tomorrow night. and i will let you know.

400g packet fresh thick rice noodles

1/4 cup instant Tom Yum soup paste

2cm-piece fresh ginger, cut into thin sticks

1 clove garlic, thinly sliced

4 cups boiling water

3 cups chicken stock

1 1/2 cups shredded roast chicken

1 red capsicum, thinly sliced

2 spring onions, thinly sliced diagonally

1 tblsp fish sauce

100g baby spinach leaves

1/2 cup loosely packed coriander leaves

1 tblsp lime juice

Bean sprouts, to garnish

Extra fresh coriander, to garnish

1. Place noodles in a medium heatproof bowl and cover with boiling water. Stand noodles for 2 minutes and then drain.

2. Meanwhile, heat a medium saucepan. Add paste, ginger and garlic. Cook, stirring, for 2 minutes or until fragrant. Add water, stock, chicken, capsicum and spring onions. Bring to boil. Reduce heat and simmer, covered, for 5 minutes or until chicken is heated through.

3. Stir in fish sauce, spinach, coriander, lime juice and noodles. Cook, uncovered, for 2 minutes until heated through.

4. Serve soup topped with bean sprouts and extra fresh coriander.

Substitute shredded roast turkey or matchstick-sized pieces of ham for the chicken.

Serves:4