Chicken Noodle Soup Recipe

Recipe : Chicken Noodle Soup

Ingredients :

6 coriander stems, including leaves and roots

1.5 liters chicken stock

6 dried Kaffir lime leaves

1 tsp chopped fresh ginger

2 small (250g) chicken breast fillets, skinned and thinly sliced

175g fine dry Chinese egg noodles

1 tsp chopped fresh chili

10 spring onions, cut into 2.5 cm lengths

200g bean sprouts

1 tbsp fish sauce

Method :

Cut roots from coriander; remove leaves, reserve 1/2 cup leaves. Place stock, coriander roots, lime leaves and ginger in a large pan; bring to the boil, cover and simmer for 10 minutes. Strain stock and reserve; discard solids. Return stock to pan, add chicken and bring to boil. Reduce heat and simmer 3 minutes.

Break noodles into 3 cm pieces, add to pan with chili and spring onion. Simmer until noodles are cooked - about 3 minutes. Add sprouts and fish sauce, stir gently until just heated through. Do not overcook - bean sprouts should be crisp. Divide coriander leaves into bowls, ladle soup on top and serve.

Fat per serve : 3 grams

Serves 4

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