Asian poached chicken noodle soup

    1 hour 30 minutes

    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

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    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

    Preparation:1hour  ›  Cook:30min  ›  Ready in:1hour30min 

    1. 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.
    2. 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.
    3. Serve with the sprouts, mint and chilli on the side.

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