Easy Thai Chicken Soup

Bet you didn’t know that January is National Soup Month, did you?  Soup is the ultimate comfort food for those long, cold days of winter, and we still have more than a few of them to get through before the arrival of spring. Not only is soup tasty and healthy, it’s one of the original fast foods. As early as 600 B.C., soup was sold as street food by the Greeks. Enjoy a bowl for lunch or dinner – or as a nutritious snack.

This tasty, easy and delicious soup recipe is one you can whip up in no time. Leftovers and frozen veggies have never tasted more scrumptious! And guess what? February 4^th is Homemade Soup Day.

Easy Thai Chicken Soup

The addition of condensed milk in this recipe lends a lovely creamy and velvety texture to this flavourful soup.

Ingredients

1 ½ cups       cooked chicken (dark & white meat),skin and fat removed, shredded or chopped
1 – 500 g       bag of frozen mixed vegetables
2                  cans condensed milk
I tbsp            chili paste
8 cups           chicken stock*
170 g            whole wheat egg noodles
3-4 sprigs      fresh Coriander to garnish–coarsely chopped

Method

1- Bring a large pot of salted water to a boil and cook pasta for approximately 8 minutes.
2- Bring stock to a roiling boil and reduce heat.
3- In the meantime, prepare the chicken and coarsely chop the coriander.
4- Add vegetables, chicken and chili paste to the stock.
5- Stir in condensed milk.
6- Allow to simmer for 5–10 minutes, add the cooked noodles and heat for a few minutes more.
7- To serve, sprinkle with chopped fresh coriander as garnish.

*Note:  Use homemade chicken stock or buy stock from your local butcher or market.  Alternatively you can use packaged, low sodium chicken stock.