Starters/Snacks Asian Chicken Noodle Soup
Serves : 4
Ingredients
- 600ml chicken stock
- 200ml coconut water
- 2 limes, zested and juiced
- 4cm ginger, peeled and finely diced
- 1 tbsp fish sauce
- 1 tsp low salt soy sauce
- ½ tsp sugar, or to taste
- 2 carrots, peeled the cut into ribbons with a peeler
- 2 cooked chicken breasts, finely shredded
- 1 pak choi, shredded
- 150g cooked fine rice noodles
- 1 tbsp coriander leaves
- 1 red chilli, finely sliced
Method
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Pour the chicken stock and coconut water into a large saucepan and bring to the boil.
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When boiling, add the lime zest and juice, ginger, fish sauce, soy sauce and a little sugar to taste, simmer for 5 minutes to infuse the flavour into the liquid.
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Add the carrot ribbons, chicken and simmer for 2 minutes until hot through, and the carrots have softened.
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Stir in the pak choi and rice noodles and simmer for a further minute.
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Serve with coriander and chilliest on top.