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.
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