Asian-style chicken noodle soup
Delicious meals don't get much easier than this! This delicious soup recipe from Simon and Alison Holst's book 100 Soup Recipes is everything chicken soup should be - warm, comforting and good for the soul. For 3-4 servings
2 cups hot water
2 Tbsp light soy sauce
2 tsp sesame oil
2 tsp chicken stock powder
2 cloves garlic, peeled and chopped
2-3cm piece of fresh ginger, chopped
2 star anise (optional)
400-00g skinless, boneless chicken thighs
400-500g Singapore or Hokkien noodles
3 cups hot water
1 medium carrot, julienned
1-2 cups shredded cabbage (or 2-3 baby bok choy), roughly chopped
Put the hot water in a large pot. Add the soy sauce, sesame oil, stock powder, garlic, ginger and star anise (if using)
Heat the mixture to boiling, then add the whole chicken thighs. Cover and simmer for 5-10 minutes or until the chicken is cooked through. Lift the chicken from the pot and set aside until it is cool enough to handle.
While the chicken cools, place the noodles in a large bowl and cover them with boiling water and leave them to soak for a few minutes before draining. Divide the drained noodles between the serving bowls.
Add the remaining water to the pot, then add the carrot and the cabbage or bok choy. Simmer for a few minutes longer or until the vegetables are tender.
Slice the cooked chicken and return it to the soup. Bring the soup to a gentle boil, then ladle it into the serving bowls over the noodles. Garnish with a sprinkling of chopped coriander leaves and/ or spring onions and serve immediately.
Everyday Easy: 100 Soup Recipes, by Simon & Alison Holst RRP $34.95
Published by Hyndman Publishing