Olive's Chicken Noodle Soup
Thanks to Olive for sharing this one with me :)
:
Chicken noodle soup
INGREDIENTS
2 teaspoons canola oil
4 cloves garlic, sliced
1 tablespoon finely grated fresh ginger
½ teaspoon chilli flakes
2 litres (8 cups) salt-reduced chicken stock
300g chicken breast fillets, trimmed
185g rice vermicelli
1 bunch baby pak choy (baby bok choy), shredded coarsely
2 medium (240g) carrots, cut into matchsticks
115g punnet baby corn, sliced diagonally
1 cup coarsely chopped fresh coriander
6 green onions (green shallots),
finely sliced diagonally
METHOD
Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.
Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.
Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.
Meanwhile, shred the chicken.
Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.
My variations - I make the stock myself - just chuck the leftover bones from a roast in a big pot (wash out any stuffing first) with water and then prep up while it boils. As you prep up throw the scraps in the pot ie garlic peel and ends, the carrot peels and ends, coriander roots, the outer leaves of your spring onions etc.
I also keep some galangal and kaffir lime leaves in my freezer so I chuck some of that in.
I'm not a big fan of baby corns so I leave that out but I do love mange tout so I chuck them in and if I don't have bok choy I just use whatever leafy green asian vege I have.
I serve it with wedges of lemon and because my boys aren't big chilli fans I reduce the chilli flakes and use a chilli sauce on the table.
I also add a big slosh of fish sauce and have a bottle to add some on the table too.
