Even if you don’t have much chicken left over, you should still make this. A few shreds will be plenty. This is a very laissez-faire recipe: I happily use some leafy greens and a julienned spring onion along with a handful of beansprouts instead of tender-shoot stir-fry. Similarly, udon or soba noodles, spaghetti or linguine could be substituted for vermicelli.
1 litre/1¾ pints chicken stock
150g/5oz thin rice noodles or mung bean thread vermicelli
200ml/7fl oz coconut milk
1 x 3-4cm/1-1½in piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
2 tbsp fish sauce
1 fresh long red chilli, de-seeded and cut into strips
1 tsp ground turmeric
1 tsp ready-made tamarind paste
1 tsp soft brown sugar
2 tbsp lime juice
approx. 150g/5oz leftover cooked chicken, shredded
250g/9oz tender-shoot stir-fry (a mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives), or other assorted vegetables
2-3 tbsp chopped fresh coriander, to serve
Put the chicken stock in a good-sized pan to heat up.
Put the noodles in a bowl and pour boiling water over (or cook as instructed on the packet).
Add the remaining ingredients, except the tender-shoot stir-fry, to the pan and bring to the boil.
When the chicken is piping hot, add the tender-shoot stir-fry and when the vegetables are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. (Or simply divide the noodles between bowls and pour the soup over them.)
Serve sprinkled with chopped fresh coriander.
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