Asian poached chicken noodle soup
A light, tangy and refreshing soup for lunch or dinner. Prep time will either be an hour or overnight- depending on how long you want the stock to sit. to let the stock sit for an hour
Ingredients
Serves: 1
- 400ml chicken stock
- 1 whole star anise
- 20g fresh grated ginger
- 1 clove fresh crushed garlic
- 3-4 coriander roots, washed plus a few leaves
- 2cm piece of lemongrass (the white bit) chopped
- 1 tsp tamarind pod or paste
- 100g lean chicken breast cut into 25g strips
- 50g noodles, cooked
- 4 leaves of bok choy, medium size
- 30g grated carrot
- 15g grated Daikon
- 5-6 leaves of Vietnamese mint
- 30g mung bean sprouts
- 30g snowpea sprouts, tops only
- fresh chopped hot chilli
Directions
Preparation:1hour ›
Cook:30min ›
Ready in:1hour30min
- Warm the chicken stock and then put in the first six items after chicken stock and infuse by briging to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.
- Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.
- Serve with the sprouts, mint and chilli on the side.
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