Easy recipe Thai chicken noodle soup

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about one litre/about one¾ pints chicken stockone hundred and fiftyg/fiveoz thin rice noodlesabout two hundredml/about sevenfl oz coconut milkabout one x three-fourcm/about one-about one½in piece fresh gingertwo tbsp fish sauceabout one fresh long red chilliabout one tsp ground turmericabout one tsp ready-made tamarindabout one tsp soft brown sugartwo tbsp limeapprox. one hundred and fiftyg/fiveoz leftover cooked chickentwo hundred and fiftyg/nineoz tender-shoot stir-fry (a mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives), or other assorted vegetablestwo-three tbsp chopped fresh. coriander (Recipes by ingridients coriander) Even if you don’t have much chicken left over, you should still make this. A few shreds will be plenty. This is a very laissez-faire recipe: I happily use some leafy greens and a julienned spring onion along with a handful of beansprouts instead of tender-shoot stir-fry. Similarly, udon or soba, noodles (Recipes by ingridients noodles) spaghetti or linguine could be substituted for. vermicelli (Recipes by ingridients vermicelli) .