This soup is a quick lunch filled with fibre and protein; plus it is ideal to use the leftovers in the fridge!
500 ml (2 cups) of vegetables of your choice, julienned or thinly sliced
1 container of 900 ml of chicken reduced sodium broth
30 ml (2 tablespoon) of fish sauce (nam pla)
Juice of 1 lime
5 ml (1 teaspoon) of thaii curry paste (facultative)
2 packages of pre-cooked udon noodles (vacuum-packed)
250 ml (1 cup) of diced cooked chicken (or diced cooked pork tenderloin, of cooked nordic shrimps, or leftover from sliced roast beef)
1. In a medium pot, pour the chicken broth. Add the fish sauce and the lime juice. Complete with the the curry paste if desired. Do not salt since the fish sauce is already very salty.
2. Bring to a boil over high heat and let simmer 5 minutes.
3. Divide the noodles in every bowls, add 125 ml (1/2 cup) of vegetables of your choice and 60 ml (1/4 cup) of chicken.