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Photo of Asian chicken and rice noodle broth by WW

Asian chicken and rice noodle broth

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Liven up your table tonight with rice noodle broth. Ginger, lemongrass and chilli create amazing flavour that coats the chicken and vegetables in a way that will make every mouthful feel as though you are dining in Asia.

Ingredients

Salt reduced chicken stock

3 cup(s), (750ml)

Soy sauce

¼ cup(s), (60ml)

Fresh ginger

2 tbs, (4cm piece) cut into matchsticks

Fresh lemongrass

1 piece(s), pale section only, coarsely chopped

Fresh red chilli

1 whole, thinly sliced

Carrot(s)

2 medium, sliced

Cooked skinless chicken breast

400 g, shredded

Choy sum

1 bunch(es), baby, chopped

Snow peas

150 g, shredded

Vermicelli rice noodles

150 g

Fresh coriander

½ cup(s), to serve

Instructions

  1. Place chicken stock, soy sauce, ginger, lemongrass, chilli, carrots and 3 cups (750ml) water in a large saucepan on medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes for the flavours to infuse. Remove and discard the lemongrass.
  2. Add the chicken, choy sum and snow peas to the broth and simmer, uncovered, for 2 minutes or until choy sum just wilts.
  3. Meanwhile, cook the noodles following packet instructions. Divide the noodles among 4 serving bowls. Ladle the broth into bowls and sprinkle with coriander.

Notes

SERVING SUGGESTION: Lime wedges. TIP: This recipe has 3 serves of vegies per serve.

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