Ingredients Jump to Instructions ↓

  1. 2 tbsp Blue Dragon Tamarind Paste

  2. 4 red bird's eye chillies, finely chopped

  3. 2 garlic cloves, crushed

  4. 2 1/2cm/ 1 inch piece Thai ginger (also known as lesser ginger), peeled and very finely chopped

  5. 4 tbsp Blue Dragon Fish Sauce

  6. 2 tbsp caster sugar

  7. 8 fresh kaffir lime leaves, finely shredded

  8. 1 1/5 litres/

  9. 2 pints

  10. chicken stock

  11. 350g chicken breast (free-range if possible), cut into strips

  12. 100g carrot - very thinly sliced

  13. 350g sweet potato, diced

  14. 100g baby sweetcorn, halved

  15. 3 tbsp coriander, chopped

  16. 100g cherry tomatoes, halved

  17. 150g medium rice noodles

  18. coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Place the Blue Dragon Tamarind Paste, Thai chillies, garlic, Thai ginger, Blue Dragon Fish Sauce, sugar, kaffir lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about five minutes.

  2. Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further five 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 five 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 five minutes, or until the noodles are tender. Garnish and serve hot.


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