Asian chicken and rice noodle broth
Salt reduced chicken stock
3 cup(s), (750ml)
¼ cup(s), (60ml)
2 tbs, (4cm piece) cut into matchsticks
1 piece(s), pale section only, coarsely chopped
Fresh red chilli
1 whole, thinly sliced
2 medium, sliced
Skinless chicken breast, baked or roasted
400 g, shredded
1 bunch(es), baby, chopped
150 g, shredded
Vermicelli rice noodles
½ cup(s), to serve
- 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.
- Add the chicken, choy sum and snow peas to the broth and simmer, uncovered, for 2 minutes or until choy sum just wilts.
- Meanwhile, cook the noodles following packet instructions. Divide the noodles among 4 serving bowls. Ladle the broth into bowls and sprinkle with coriander.