Fresh noodle soup with chicken

Fresh noodle soup with chicken

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

You can use different noodles in this dish. Fresh rice noodles and egg noodles are convenient and easy and are available in most supermarkets. You will find a wider variety in Asian food stores.

Ingredients

Quantity Ingredient
5 cups chicken stock
2 chicken breast halves
1 onion, finely sliced
2 star anise
1 3 cm piece ginger, sliced
1 garlic clove, finely chopped
salt and freshly ground pepper
250g instant rice noodles
2 spring onions, cut into 4 cm lengths
1/4 cup fresh coriander leaves
1 cup bean sprouts, trimmed
1/2 red bird’s eye chilli, seeded and sliced
fresh coriander or thai basil sprigs, to garnish

Method

  1. Heat the chicken stock in a saucepan over a moderate heat. Add the chicken breast, onion, star anise, ginger and garlic. Season with salt and pepper. Reduce the heat and simmer very gently for 8 minutes. Remove the chicken and set aside. Strain the stock, discarding the solids. Slice the chicken thinly.
  2. Place the noodles in a bowl and pour over boiling water, to cover. Leave to stand for a few minutes to heat through and separate, then drain and set aside. In a bowl, mix the spring onions, coriander, bean sprouts and chilli.
  3. To serve, put the noodles in 4 deep bowls and pile the spring onion mixture on top. Ladle over the hot stock with the chicken slices and serve. Garnish with the coriander or Thai basil sprigs.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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