Slurping Noodle Soup
This very easy Asian style chicken noodle soup came to me recently from one of antipodean connections and after a few JULES tweaks I came up with this easy version. The choice of vegetables to add I leave with you but my favorite vegetables to add are baby corn, mange tout, green beans and a few thinly sliced mushrooms and cherry tomatoes. Just perfect for that light supper soup full of banging oriental flavours.
Ingredients
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Soup Broth
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500ml water
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2 litres of stock- chicken or vegetable
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3 star anise
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1 cinnamon stick
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1 tbsp fresh ginger- shredded
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2 cloves of garlic- peeled and sliced
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2 long Thai red chillies- halved, seeds removed optional
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1 tbsp oyster sauce
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Other
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450g chicken breast fillets
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350g mixed fresh vegetables- trimmed and sliced (see notes)
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Noodles
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200g Oriental noodles
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Garnish
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Fresh coriander leaves
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Fresh red Thai chilli slices- optional
Instructions
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Make broth:
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01 Place the water, stock, star anise, cinnamon, ginger, garlic, chillies and oyster sauce in a large saucepan over medium heat.
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02 Cover and bring to the boil. Strain the soup, discarding solids.
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Complete soup:
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03 Add the chicken and all vegetables (see image 2) Cook for 1 minute or until the chicken is just cooked through. Add the noodles and cook for 1 minute.
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Serve:
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04 Divide the soup between bowls and top with the coriander.
Notes
If you do not have oyster sauce this recipe works with Hoi Sin sauce. I like to mix my vegetables so I recommend to use small green beans, a few button mushrooms, mange tout, baby corn and cherry tomatoes - see image 2. You can, however, add any vegetable you fancy, just make sure they are trimmed and cut small. Finally, it is acceptable to serve the soup with the ginger and garlic (no need to discard), and if you prefer do pre-cook the noodles separately as per the instructions on the packet, and add to the soup at the end. Both methods work.
