Chicken Noodle Soup

I grew up eating (or is it drinking?) these brothy style soups that are so common around Asia. I didn’t have a European style soup (I think it was pumpkin) until I was much older. These brothy soups have a special pace in my heart because they are so nostalgic for me. I have memories of my mum making chicken soup with bone in chicken, garlic, ginger and sh*t tons of black pepper when I was ill. The bones gave the broth so much flavour and we actually ate the soup with rice. So for me, this soup instantly takes me back to my childhood. I know you’ll love this recipe as much as I do - It’s quick and delivers more than it’s weight in flavour and comfort.

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Chicken Noodle Soup

Yield: 4

Ingredients

• 500 grams chicken mince
• 6 garlic cloves, sliced
• 4 tablespoons neutral oil (canola, grapeseed, avocado, etc)
• 4-6 tablespoons soy sauce or tamari, or more to taste*
• 2-4 tablespoons fish sauce, or more to taste*
• 3 cm piece ginger, grated
• 6 cups water or stock
• 2-3 bunches Chinese broccoli (or other Asian greens)
• 1 cup fresh coriander, stems coarsely chopped and leaves for garnish
• 375 grams rice noodles (substitute for any noodle you like), cooked and drained

Garnish/Toppings (use as many or as little as you like)

• Fresh chilli, sliced
• Lemon, cut into wedges
• Fresh herbs, any combination of mint, coriander, spring onion, Vietnamese mint, Thai basil, etc
• 1 red onion, thinly sliced
• Fish sauce, extra for adjusting seasoning
• Fried shallots

Instructions

1. In a large pot add oil and garlic and turn to a medium heat. Allow the oil to slowly come up to temperature and the garlic to begin softening.
2. Add the ginger and stir constantly until both the ginger and garlic begin to become lightly golden.
3. Add in the mince and stir well. Spread the mince in an even layer and leave to seal and get lightly brown. Stir and break up into chunks, then leave for the other side of the mince to seal and lightly brown.
4. Add fish sauce and soy, cook for 30 seconds, stirring well.
5. Pour in the water/stock and bring to a gentle simmer. Add the coriander stems and 2-3 minutes. Put in the greens and allow them to wilt down. Taste and adjust seasoning to your liking with more soy and fish sauce.
6. To serve, put noodles in a bowl, pour over soup and garnish with toppings of your choice.

Notes

*how much fish sauce and soy you need will depend on the brand and strength. I recommend putting in a small amount first and then adjusting to your taste

http://naziahrana.com/recipes/chicken-noodle-soup

winter, soup, chicken, noodle, asian

chicken, dinner, lunch