Chicken Noddle Soup
Ingredients
Serves: 4
6 cups (1 1/2 litres) homemade chicken stock
2 lemongrass stalks, white part only, finely chopped
2 teaspoons finely chopped fresh ginger
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
3 skinless chicken breast fillets (about 400g in total)
150g instant thin rice noodles
175g fresh baby corn cobs, sliced on the diagonal
150g small button mushrooms, thinly sliced
1 tablespoon soy sauce
400ml tin light coconut milk
1 lime, zest grated and juiced
200g pak choy, sliced
3 spring onions, thinly sliced on the diagonal
small handful of fresh coriander, roughly chopped
Directions
Preparation:20min › Cook:25min › Ready in:45min
Pour the chicken stock into a large saucepan, add the lemongrass, ginger, chilli and garlic and bring to the boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
Lift out the chicken with a slotted spoon, put onto a chopping board and allow to cool. Leave the pan of stock on the heat.
Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk. Bring the pan back to simmering temperature, then cook for 3 minutes.
Meanwhile, cut the chicken into fine shreds. Stir the chicken into the soup with the lime zest and juice and the pak choy and simmer gently for 2 minutes until the pak choy has wilted.
Ladle the soup into four soup bowls and scatter with spring onions and coriander leaves. Provide a spoon and fork for ease when eating. |