- 2 litres of chicken broth
- Bunch of spring onions
- One red onion
- 5 tbsp of thai fish sauce (nam pla)
- 3 tbsp hot chilli sauce (optional or to taste)
- Fresh egg noodles
- Mixed vegetables (optional)
- 500ml of coconut milk (optional)
- Sirloin steak or chicken breast
- Teriyaki sauce (if using Sirloin steak)
If using steak: take a small knife and make many small holes in both sides of your steak. Coat both sides in Teriyaki sauce and leave to marinade, turning from time to time.
Put the chicken broth on a medium heat, add fish and chilli sauce, slice red onion and spring onion and add to the pot. Cook at least until all the spring onion and red onion sink to the bottom of the pot. Take the pot from the heat and strain the stock, squeeze the flavour from the spring onions and red onions and throw them away afterwards.
If using Sirloin steak, fry it on a high heat to your liking, take out of frying pan and cut into thin slices.
If using chicken, cut the chicken into thin slices, get the broth boiling on high heat, then add chicken and boil until cooked.
Now you can add one of the optional flavourings, coconut milk or green thai paste or both and bring to boil.
If using vegetables add them to boiling soup and boil just for minute or so, so their still crunchy.
Split noodles to your serving bowls and ladle the soup over, if you using sirloin place slices on top of the soup.