Saturday, May 2, 2009

Asian Style Chicken Noodle Soup

Bearing in mind that Asian cookery is not my area of expertise, I have to say I was pretty happy with the way this soup turned out! Very fresh and light with lots of wonderful flavours going on. And best of all it's incredibly healthy! I make this soup at least once a week now.

1L salt reduced chicken stock
1 cup water
2 tbsp soy sauce
3 cloves garlic, roughly sliced
2 inch piece ginger, roughly sliced
1 stalk lemongrass, cut into 1 inch pieces
Cracked black pepper
1 skinless chicken breast (approx 200g)
1 bunch choy sum, cut into 2-3 inch lengths
1 handful snowpeas, halved
150g udon noodles
1 long red chilli, finely sliced for garnish

Pour the stock, water and soy sauce into a saucepan and add the garlic, ginger and lemongrass pieces. Season with pepper and bring to the boil. Reduce the heat to a simmer, add the chicken breast and allow poach gently for 20 minutes, or until the breast is cooked through.

Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside until noodles are tender and ready for use.

Once the chicken is cooked through, remove from the stock, allow to cool slightly then shred. Strain the stock to remove the garlic, ginger and lemongrass pieces.

To assemble the soup pile noodles in a large bowl, top with the fresh choy sum, snow peas and shredded chicken, then ladle over the hot stock. Garnish with fresh chilli and coriander.

Serves 2.