Thai Chicken Noodle Soup With Veggies Recipe in Urdu
Cuisine:
Ingredients
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100 grams Rice Vermicelli Noodles (Thin) , boiled
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2 cloves Garlicfinely chopped
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1 inch Gingerthinly sliced
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1 or 2 Fresh Red chilliessliced lengthwise
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2 Stalks Celeryfinely chopped with leaves
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2 Stalks Lemon Grassthinly sliced
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3 cups Chicken stock
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Sriracha sauce
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1 tablespoon Lemon juice
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100 grams Chickenshredded
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30 grams Baby corn ,sliced
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30 grams Green beans (French Beans)cut length wise
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1 Red Bell pepper (Capsicum) ,sliced in wedges
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5 sprig Coriander (Dhania) Leavesfinely chopped
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Salt , to taste
Directions
- To begin making the Thai Chicken Noodle Soup With Veggies recipe, keep the boiled noodles ready to be used.
- Into a saucepan, add the chicken stock, garlic, ginger, red chillies, celery stalks, lemon grass, sriracha sauce and bring to a boil on medium heay.
- Now add gthe chicken, once the chickenhas been boiling for about 5 to 6 minutes and is partially cooked, add the vegetables – babycorn, beans, bell pepper and mix everything well.
- When the vegetables and chicken are tender, add the boiled noodles and give it one more brisk boil.
- Turn off the heat, stir in the chopped coriander leaves, lemon juice and serve.
- Serve the Thai Chicken Noodle Soup With Veggies followed by a meal of Chinese Fried Rice and Healthy General Tso’s Chicken Recipe for a simple weekday dinner.
Ingredients
| 100 grams Rice Vermicelli Noodles (Thin) , boiled | |
| 2 cloves Garlic | |
| 1 inch Ginger | |
| 1 or 2 Fresh Red chillies | |
| 2 Stalks Celery | |
| 2 Stalks Lemon Grass | |
| 3 cups Chicken stock | |
| 1/2 teaspoon Turmeric powder (Haldi) | |
| 1 teaspoon Sriracha sauce | |
| 1 tablespoon Lemon juice | |
| 100 grams Chicken | |
| 30 grams Baby corn , | |
| 30 grams Green beans (French Beans) | |
| 1 Red Bell pepper (Capsicum) , | |
| 5 sprig Coriander (Dhania) Leaves | |
| Salt , to taste |
