Asian chicken noodle soup

Asian-chicken-noodle-soup

Prepare Time: 0:20 | Cook Time: 0:25 | Difficulty: EASY

Combine fresh Asian greens with chicken and noodles to create this winter warming soup.

Ingredients

Nutrition

Energy

1633kJ

Fat saturated

1.70g

Fat Total

9.10g

Carbohydrate sugars

g

Carbohydrate Total

35.70g

Dietary Fibre

2.90g

Protein

40.50g

Cholesterol

95.00mg

Sodium

1547.00mg

All nutrition values are per serve.

Method

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.

  2. Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.

  3. Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.

  4. Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.


Super Food Ideas – August 2005 , Page 66

Recipe by Annette Forrest
Photography by Luke Burgess

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