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Recipe: Chicken And Noodle Soup
Similar Categories: Chicken, Noodle, Soup
Ginger 1 teaspoon chopped
Chilli 1 teaspoon chopped
Shallots 10 each cut into 2.5 cm lengths
Coriander 0.5 cup leaves
Coriander 6 each roots (reserve leaves)
Chicken (Breasts) 250 g skinless - cut into thin slices
Chicken Stock 1.5 litre
Fish Sauce 1 tablespoon
Chinese Egg Noodles 200 g
Kaffir Lime leaves 6 each
Bean Sprouts 200 g
1. Place stock, coriander roots, lime leaves and ginger into a large
saucepan, bring to the boil, cover and simmer for 10 minutes. Strain stock
and reserve. Discard solids.
2. Add the chicken to the stock and simmer for 3 minutes.
3. Add chilli, noodles and shallots and continue simmering until noodles
are cooked - about 3 minutes.
4. Add bean sprouts and fish sauce and stir gently until just heated
through. Do not overcook bean sprouts, they should still be crisp.
5. Place coriander leaves into serving soup bowls and ladle soup on top.
Serve at once.
Chilli 1 teaspoon chopped
Shallots 10 each cut into 2.5 cm lengths
Coriander 0.5 cup leaves
Coriander 6 each roots (reserve leaves)
Chicken (Breasts) 250 g skinless - cut into thin slices
Chicken Stock 1.5 litre
Fish Sauce 1 tablespoon
Chinese Egg Noodles 200 g
Kaffir Lime leaves 6 each
Bean Sprouts 200 g
1. Place stock, coriander roots, lime leaves and ginger into a large
saucepan, bring to the boil, cover and simmer for 10 minutes. Strain stock
and reserve. Discard solids.
2. Add the chicken to the stock and simmer for 3 minutes.
3. Add chilli, noodles and shallots and continue simmering until noodles
are cooked - about 3 minutes.
4. Add bean sprouts and fish sauce and stir gently until just heated
through. Do not overcook bean sprouts, they should still be crisp.
5. Place coriander leaves into serving soup bowls and ladle soup on top.
Serve at once.
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