As winter approaches, our thoughts may start to turn to soup, stews and casseroles. Soup can be made in advance, in large batches and frozen. Certainly, soup can be kept in the fridge for a few days which makes it a good option for lunchtime.

While as live-in carers we tend to keep an eye on food in the fridge and use things before they go off, sometimes it is good to have a change from the regular vegetable soup. Thai chicken noodle soup can be as simple as you like, or more interesting with the addition of other ingredients.  

Additionally, you will see that there are no set amounts here as it can literally be made using things you may have in the fridge.

Thai chicken noodle soup

• Leftover cooked chicken
• Rice noodles (break them into small manageable pieces for your client rather than leaving long)
• 1 x chicken stock cube

Vegetables such as:

• Handful of uncooked spinach
• Finely chopped red pepper
• Peas
• Corn
• 1 x small onion, thinly sliced
• 1 teaspoon grated ginger
• Finely sliced ginger
• Coconut milk, a few tablespoons

Method

• Heat up a little oil in a saucepan and fry the onion and the ginger.
• Add all the vegetables apart from the spinach, and the cooked chicken. Cook until soft.
• Add the stock cube and cook until the veggies are done. 
• Just before you are ready to serve add the chicken, noodles, and spinach. Heat through completely and serve.

Final thoughts

Soup is a great addition to the menu and does not need to be boring and uninteresting. What is so good about making soup is that you can make use of small amounts of vegetables in the fridge.

Thai chicken noodle soup adds a touch of the exotic to the table and can easily be upgraded to serve to family and visitors. 

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