Chinese Chicken Soup Recipe
Ingredients
| 225 g / 8 oz cooked chicken | ||
| Oil | 1 Teaspoon | |
| 6 spring onions, trimmed and diagonally sliced | ||
| 1 red chilli, deseeded and finely chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 2.5 cm / 1 inch piece root ginger, peeled and finely grated | ||
| 1 litre / 1 3/4 pint chicken stock | ||
| 150 g / 5 oz medium egg noodles | ||
| 1 carrot, peeled and cut into matchsticks | ||
| 125 g / 4 oz beansprouts | ||
| Soy sauce | 2 Tablespoon | |
| Fish sauce | 1 Tablespoon | |
| Fresh coriander leaves, to garnish | ||
Directions
1. Remove any skin from the chicken. Place on a chopping board and use two forks to tear the chicken into fine shreds.
2. Heat the oil in a large saucepan and fry the spring onions and chilli for 1 minute.
3. Add the garlic and ginger and cook for another minute.
4. Stir in the chicken stock and gradually bring the mixture to the boil.
5. Break up the noodles a little and add to the boiling stock with the carrot.
6. Stir to mix, then reduce the heat to a simmer and cook for 3-4 minutes.
7. Add the shredded chicken, beansprouts, soy sauce and fish sauce and stir.
8. Cook for a further 2-3 minutes until piping hot. Ladle the soup into bowls and sprinkle with the coriander leaves. Serve immediately.
2. Heat the oil in a large saucepan and fry the spring onions and chilli for 1 minute.
3. Add the garlic and ginger and cook for another minute.
4. Stir in the chicken stock and gradually bring the mixture to the boil.
5. Break up the noodles a little and add to the boiling stock with the carrot.
6. Stir to mix, then reduce the heat to a simmer and cook for 3-4 minutes.
7. Add the shredded chicken, beansprouts, soy sauce and fish sauce and stir.
8. Cook for a further 2-3 minutes until piping hot. Ladle the soup into bowls and sprinkle with the coriander leaves. Serve immediately.
Chef
