15 Minute Thai Chicken Noodle Soup | Mary Makes It Easy | Mary Berry

It's very light, it's aromatic and it has those lovely Thai flavours. Simply pop a chicken breast into a litre of cold chicken stock. If you put it into boiling stock it'll toughen the outside of the breast. Bring that to the boil and then a very slow simmer for about 10 or 15 minutes. While that poaches away, absorbing all the flavour from the stock, I've time to prepare the veg. I've got two shallots here. Now these are banana shallots. They're bigger than a normal shallot. They're a lot easier to handle. Shallots have a slightly stronger flavour than onions and you can imagine it looks rather nice when you come across these little circles. They add great interest to the soup. Slice 115 grams of button mushrooms and we're almost there. This recipe from start to finish is about 15 minutes. Very, very quick and easy and so delicious. Keep an eye on the chicken breast. Overcooked it can be tough and tasteless. So to know when it's done, it should be firm with just the slightest give in the middle. As it cools it'll finish cooking. While that rests, a little magic to transform the stock into a scrumptious broth. First of all, the shallots. In they go in their beautiful little rings. Then those mushrooms. And now to all the Thai aromatic flavours. A couple of cloves of garlic which I've grated. Then I've got some ginger again that I've grated. Half a red chilli. It's lovely to come across those flecks of red. And to keep things easy, a shop-bought shortcut. Thai green curry paste. I can certainly smell the lemongrass. I can well remember going to Thailand with my husband and I was bowled over by the food. It was so light and refreshing and aromatic. I loved it. To complete those Thai flavours, some sweet in the form of muscovado sugar and salt from fish sauce. Simmer gently for five minutes. Finally, some pak choy. It gives a wonderful colour to the recipe. But essential to put it in at the very end, otherwise it loses that wonderful crunch and you might just as well have used spinach. Just to slice the chicken and the prep's done. This one chicken breast is going to serve six and really is plenty. You don't need any more. Now I'll throw everything back in the broth. Lovely. A last squeeze of lime. While that's just finishing cooking, I'm going to clear the decks. There's a lot of green about. Of course, it wouldn't be a Thai noodle soup without noodles. I cooked the egg noodles exactly as it said on the packet and it's best to do them separately from the soup because it's difficult to serve otherwise. Beautifully fresh. I can't wait to taste this. Where's the chicken? It's gone down to the bottom. There's some. How easy was that? Some fresh coriander and this simple satisfying soup is ready. Right, here goes. It really is scrumptious. There's a lovely crunch of that pak choy that's absolutely delicious. Thanks for tuning in. Please like and subscribe to my YouTube channel and enjoy.