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How to cook Asian chicken noodle soup

  • 10 mins
  • 15 mins
  • easy
  • 3 - 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • Ingredients
  • 750ml chicken stock (fresh if possible)
  • 2 cloves garlic finely sliced
  • Small nugget fresh ginger, peeled & finely sliced
  • 1 piece of lemongrass split lengthways
  • 200g cooked chicken shredded or sliced
  • 200g dried fine egg noodles
  • 2 heads of pak choy or 100g of spinach
  • 100g bean sprouts
  • Light soy sauce to taste
  • 3 spring onions, finely cut on an angle
  • Chilli flakes to taste
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Introduction

This soup is perfect after a long day at work when time is short, use homemade or shop bought stock, the chicken can be leftovers from a roast or simply poach the chicken in the stock beforehand.

Method

Pour the chicken stock into a pan.

Add the lemongrass, garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow to infuse

Add the shredded chicken to the stock with the egg noodles

Simmer the broth for 2-3 minutes, or until the noodles are tender and the chicken is hot

Add the greens & spring onions then add to taste the soy sauce & simmer for a further minute or so.

Finally add bean sprouts.

Serve straight away piping hot into deep bowls and serve with a sprinkling of chilli.

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