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| Product(s) Used for this Recipe |
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Swanson Chicken Thai Style Nooodle Soup |
| Ingredients |
1L Swanson Clear Chicken Broth
500ml Water
200g Thai Flat Noodle (Preblanched Till Cooked)
2 pcs Chicken Breast (Sliced)
1 tsp Olive Oil
1 stalk Lemongrass
4 pcs Kaffir Lime Leaf (Fresh and Crushed)
1 Cup Shitake Mushroom (Sliced)
35 g Galangal or blue ginger (smashed)
1 pc Fresh Red Chili
1/2 can Coconut Milk
2 tbsp Lime Juice
3 stalks Fresh Coriander Root
3 stalks Spring Onion |
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| Cooking Detail |
| Meal Type | : | Main Meal
| | Cook Method | : | Stovetop
| | Cooking Time | : | 10
| | Serving | : | 4
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| Methods |
1) Heat up a non-stick pan with olive oil, fry the blue ginger, lemongrass and kaffir lime leaves till fragrant.
2) Add in the rest of the ingredients except noodle, bring it to a boil and simmer for 6 to 8 minutes.
3) Lastly, add in the noodle to cook for 2 minutes and serve hot. |
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