Asian style chicken noodle soup

Another recipe I have posted before, but so yummy it deserves its own bill. We eat this often as it’s so delicious and easy. It is also great all year round as it’s warming in winter and refreshing in summer. I also find it fantastic for modifying with ease for those who aren’t food sensitive. For myself and my partner, I add sesame oil and harissa to the bowl before serving. Sometimes I’ll also add a splash of soy sauce or chilli flakes and some fresh Asian herbs, it really just depends on my mood.

2 litres chicken stock

1 kg chicken mince (I use half breast and half thigh)

6 spring onions roughly sliced on the diagonal

2 cloves garlic crushed

¼  small cabbage, shredded

1 bunch Chinese broccoli or other Asian greens, roughly chopped (optional)
1 cup mung bean sprouts
1 cup green beans roughly chopped
2 stalks celery finely sliced
Tin of bamboo shoots, don’t drain as the liquid adds flavour
1 cup roasted cashews
Salt to taste
¼ tsp citric acid
250g packet rice vermicelli noodles (larger pack if you really like noodles)

 Bring stock to the boil in a medium saucepan. Add chicken mince and garlic and stir to break up mince. Cook about 5 – 10minutes. Add celery, broccoli stalks, cabbage and citric acid and simmer for 2 minutes. Add remaining vegetables (except sprouts and spring onions) and simmer for 2 – 5 minutes until vegies are just tender then season totaste with salt. Whilst soup is simmering, prepare noodles according to packet directions, then drain and rinse under cold water to stop them sticking together. Place a good handful of noodles in each bowl along with some spring onions, mung bean sprouts and cashews then pour over soup. Garnish with chopped fresh parsley if desired. This recipe feeds at least 4. I usually get 2 serves of left overs as well….perfect for lunch the next day.

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