Name: Asian chicken noodle soup
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: 1.6 kilogram whole chicken; 4 large chicken stock cubes; 8 cup (2l) water; 8 fresh ginger, peeled, sliced, plus; 5 cut into matchsticks, extra; 4 cloves garlic, halved; 100 gram vermicelli bean thread noodles; 2 fresh long red chillies, thinly sliced; 1 teaspoon sesame oil; 1/4 cup reduced-salt soy sauce; 1 bunch baby pak choy, quartered lengthwise; 4 green onions, thinly sliced diagonally

Asian chicken noodle soup

Bursting with flavour, this fragrant ginger and soy spiced broth is delicious with thin vermicelli noodles and shredded poached chicken.

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Serves 6

Prep

25M

Cook

1H 10M

Total

1H 35M

Ingredients

1.6 kilogram whole chicken

4 large chicken stock cubes

8 cup (2l) water

8 fresh ginger, peeled, sliced, plus

5 cut into matchsticks, extra

4 cloves garlic, halved

100 gram vermicelli bean thread noodles

2 fresh long red chillies, thinly sliced

1 teaspoon sesame oil

1/4 cup reduced-salt soy sauce

1 bunch baby pak choy, quartered lengthwise

4 green onions, thinly sliced diagonally

Method

1.Rinse chicken cavity under cold water, then pat dry with paper towels. Place chicken, crumbled stock cubes, ginger, garlic and water in a saucepan over high heat. Bring to the boil. Skim scum from surface. Reduce heat to low; cover. Simmer for 1 hour.

2.Transfer chicken to a heatproof board. Strain broth through a fine colander into a heatproof bowl; discard solids. Cool. Cover with plastic food wrap; chill overnight.

3.When chicken is cool, remove and discard skin. Shred meat from bones; discard bones. Place chicken meat in a bowl. Cover with plastic food wrap; chill overnight.

4.The following day, soak noodles in boiling water in a heatproof bowl for 2 minutes. Stir to separate strands. Drain.

5.Skim solidified fat from surface of broth. Place broth in a saucepan over moderate heat. Bring to a simmer. Add extra ginger, chilli, sesame oil, soy sauce, pak choy, white part of the green onion and the chicken meat; simmer for 2 minutes or until pak choy wilts. Season.

6.Divide noodles among serving bowls. Ladle soup over noodles. Top with green part of onion. Serve.

You could use 6 chopped chicken thigh fillets instead of a whole chicken.
Note

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