...use the leftovers in Roast chicken noo­dle soup,

Easy Cook - - WEEKEND ROAST -

Serves 2 Prep 10 mins Cook 20 mins

1 tbsp olive oil 1 red chilli, de­seeded and chopped 1 gar­lic clove, finely chopped 1 tbsp Thai fish sauce 1 tbsp tamarind paste 1 tbsp soft brown sugar 1 tbsp turmeric a pinch of cumin a pinch of ground gin­ger (or 1.5cm

root gin­ger, finely chopped) 4 spring onions, chopped (and/or

other stir-fry veg­eta­bles as you like) 150ml co­conut milk 300g left­over roast chicken, shred­ded 700ml chicken stock 100–200g dried noo­dles, de­pend­ing

on how hun­gry you are fresh co­rian­der leaves, to serve a sprin­kle of se­same seeds, to serve


1 Heat the oil in a pan with tall sides that is large enough to hold a litre of liq­uid over a medium heat. Fry the chilli and gar­lic with the fish sauce, tamarind paste, sugar, turmeric, cumin, gin­ger and a good pinch each of salt and pep­per.

2 Add the spring onions and cook un­til golden. Pour in the co­conut milk, add the shred­ded left­over chicken and cook un­til the mix­ture starts to bub­ble. Pour in the stock and bring back to the boil. Bub­ble the soup for 4– 5 mins. Fol­low the packet in­struc­tions to cook your noo­dles, but most need only a few min­utes cook­ing time, so add them into the soup and cook for the re­quired amount of time. Serve with a sprin­kle of fresh co­rian­der on top. To add a bit of toasty crunch, heat a dry fry­ing pan over a medium heat and toast a hand­ful of se­same seeds for 1–2 mins un­til brown. Sprin­kle them on the top, too.


Recipes adapted from Mod­ern

Meat Kitchen by Mi­randa Bal­lard (£16.99, Ry­land Peters & Small). Photography by Steve Painter. Easy Cook read­ers can buy it for just £11.99 in­clud­ing P&P by call­ing Macmil­lan Di­rect on 01256 302 699 and quot­ing GLR EA5

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