- 3 large tablespoons Moo Sup (Thai pork soup flavouring available at asian food shops)
- 3 brown sugar
- salt to taste
- 6 whole unground white peppercorns
- 1-2 cloves garlic
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 chicken breasts, boneless and skin removed
- 1/4 cabbage, shredded
- 1 cup mung beans
- fresh coriander
- fish sauce
- chilli sauce
- 150 g Thai rice stick noodles
Place moo sup, sugar, salt, peppercorns, onion, garlic, carrot and cabbage in a saucepan and add 1 litre of water, cook for 15-20 minutes until vegetables are tender.
Slice the chicken and add to the saucepan along with the shredded cabbage, gently cook until the chicken is cooked through.
Meanwhile cook the noodles according to package instructions.
Place noodles in bowls and top with soup, sprinkle mung beans on top and sprinkle with coriander.
serve with fish sauce and chilli sauce as desired.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.