Recipe for Thai Style Soup


1 1/2 litres water
4 chicken thigh fillets, sliced
1 teaspoon chicken stock powder
60 gm button mushrooms, sliced
85 gm pack of chicken flavour
2 minute noodles
2 spring onions, sliced
1 tablespoon fish sauce
1 tablespoon chopped fresh coriander
1 red chili, hot, sliced (garnish)


Combine water, stock powder, flavour sachet from noodles and fish sauce in a micro-safe bowl.

Cook uncovered on high for 12 minutes, stirring occasionally. Add chicken, cook on high for 5 minutes, stirring occasionally. Stir in mushrooms and noodles.

Cook uncovered on high for 3 minutes, or until noodles are tender, stirring halfway through cooking time. Stir in sliced onions and coriander. Serve garnished with red chilli.

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