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.

 

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