Chicken Noodles Soup

Chicken noodles soup

Ingredients :

    400ml chicken stock
    1 whole star anise
    20g fresh grated ginger
    1 clove fresh crushed garlic
    3-4 coriander roots, washed plus a few leaves
    2cm piece of lemongrass (the white bit) chopped
    1 tsp tamarind pod or paste

    100g lean chicken breast cut into 25g strips
    50g noodles, cooked
    4 leaves of bok choy, medium size
    30g grated carrot
    15g grated Daikon

    5-6 leaves of Vietnamese mint
    30g mung bean sprouts
    30g snowpea sprouts, tops only
    fresh chopped hot chilli

Directions :

1.Warm the chicken stock and then put in the first six items after chicken stock and infuse by briging to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.

2.Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.

3.Serve with the sprouts, mint and chilli on the side.


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