I found the cutest bunny-shaped pasta on sale and I had to buy it. I looked at different recipes trying to see how to use this pasta and it seemed like it would work well in a soup. Chicken noodle soup is so comforting and it’s even better when it’s spiced up with Thai flavours. Here’s my recipe.

Ingredients:

cooking oil

salt

1 boneless skinless chicken breast cut into bite-sized pieces

1 small onion diced

4 cloves of garlic

1 inch piece of ginger

4 Thai chillies (You can add as many or as few as you can handle.)

2 stalks of celery diced

1 carrot diced

1 bell pepper diced

6 dried Thai lime leaves

3 cups of water

2 tablespoons of soy sauce

1 cup of small pasta like alphabet pasta or anelli

 

Method:

• Use a mortar and pestle or a food processor to make a rough paste with the garlic, ginger and chillies.

• Heat some oil in a pot and add the onions and chicken.

 

• Once the chicken browns (this should take about 8 minutes), add the celery, carrot and bell pepper to the pot. Add salt to taste and cover the pot with a lid. Cook for about 10 minutes to soften the vegetables.

 

•  Add the garlic-ginger paste to the pot and stir well. Then add the lime leaves and soy sauce and cover with the water. Cook with the lid on for 20 minutes.

 

• Then add the pasta and cook until the pasta is al dente.

 

Enjoy!