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Back You are here: Home Women World Kitchen Soup Recipes Light Asian Chicken Vegetable Noodle Soup

Soup Recipes

Light Asian Chicken Vegetable Noodle Soup

Ingredients :

Serves: 1

    400ml chicken stock
    1 whole star anise
    20g fresh grated ginger
    1 clove fresh crushed garlic
    3-4 coriander roots, washed plus a few leaves
    2cm piece of lemongrass (the white bit) chopped
    1 tsp tamarind pod or paste
    100g lean chicken breast cut into 25g strips
    50g noodles, cooked
    4 leaves of bok choy, medium size
    30g grated carrot
    15g grated Daikon
    5-6 leaves of Vietnamese mint (rau ram or laksa leaves)
    30g mung bean sprouts
    30g snowpea sprouts, tops only
    fresh chopped hot chilli

Preparation method :

Prep: 1 hour    | Cook: 30 mins

1. Warm the chicken stock and then put in the first six items after chicken stock and infuse by bringing to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.

2. Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.

3. Serve with the sprouts, mint and chilli on the side.