Chicken noodle soup
This is one of the simplest soups to make with wonderful exotic flavours provided by lemon grass, coconut, ginger and chili pepper. The addition of thin noodles makes it quick and easy to prepare in one pot.
6 cups diluted salt-reduced or homemade chicken stock
2 lemon grass stalks, white part only, finely chopped
2 teaspoons finely chopped fresh ginger
1 red chili pepper, deseeded and finely chopped
2 garlic cloves, finely chopped
3 skinless boneless chicken breasts
150 grams (5 oz) instant thin rice noodles
175 grams (6 oz) fresh baby corn, sliced on the diagonal
150 grams (5 oz) small button mushrooms, thinly sliced
1 tablespoon salt-reduced soy sauce
414 ml can light coconut milk
1 lime, zest grated and juiced
200 grams (7 oz) bokchoy, sliced
3 scallions, thinly sliced on the diagonal
small handful of cilantro, roughly chopped
1.Pour the chicken stock into a large pot, add the lemon grass, ginger, chili pepper and garlic and bring to a boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
2.Lift out the chicken with a slotted spoon, put onto a chopping board and allow to cool. Leave the pot of stock on the heat.
3.Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk. Bring the pot back to simmering temperature, then cook for 3 minutes.
4.Meanwhile, cut the chicken into fine shreds. Stir the chicken into the soup with the lime zest and juice and the bokchoy and simmer gently for 2 minutes until the bokchoy has wilted.
5.Ladle the soup into four soup bowls and scatter with scallions and cilantro. Provide a spoon and fork for ease when eating.
Serves 4
Preparation time 20 minutes
Cooking time 25 minutes
Each serving
36 g protein • 13 g fat of which 4.5 g saturates • 41 g carbohydrate • 3 g fibre • 441 Calories
