Asian chicken noodle soup
Recipe
Asian chicken noodle soup
Serves 4 – 6
Recipe developed for AMC Cookware.
A comforting chicken broth with amazing Asian-inspired flavours. It’s the perfect winter meal and so easy to prepare. Take note, that this recipe needs a big enough pot or large pan to accommodate the liquid, veggies, noodles and chicken. An AMC 30 cm Paella Pan is the perfect shape and size for easy stirring.
Ingredients
3 chicken breasts on the bone, halved
1 onion, chopped
2 cloves of garlic, crushed
2 bay leaves
1-2 red chillies, seeded and chopped
1 litre (4 cups) water
500 ml (2 cups) chicken or vegetable stock
15 ml (1 tbsp) soy sauce or to taste
45 ml (3 tbsp) miso paste or to taste (available at speciality stores) or more soy sauce to taste
6 thick slices fresh ginger
250 g portabellini mushrooms, halved or quartered
100-150 g egg noodles
150 g broccoli, cut into florets
2-3 large handfuls baby spinach or 2 large spinach leaves, shredded
finely grated rind and juice of 2 limes
salt and pepper
handful fresh coriander leaves and toasted sesame seeds to serve (see tip)
Method
- Heat a large pot (AMC 30 cm Paella Pan) over a medium temperature. Fry chicken on all sides for a few minutes.
- Add onion, garlic, bay leaves and chillies and sauté for a few minutes.
- Add water, stock, soy sauce, miso, ginger and mushrooms. Bring to the boil, reduce the heat and simmer for about 20 minutes or until the chicken is just cooked.
- Spoon chicken out. Allow to cool slightly, remove the skin and bones and shred the meat.
- Add the egg noodles and broccoli to the soup and simmer until just cooked. Check the packaging to see how long the noodles need to cook. If they need more than 5-7 minutes, only add the broccoli in the last 5 minutes of the cooking time.
- Stir in the spinach with the chicken and allow to warm through. Season with lime rind and juice, salt and pepper.
- Serve immediately with fresh coriander and toasted sesame seeds.
Tip
- In a large frying pan ( AMC 24 cm Chef’s Pan) over a medium temperature, toast sesame seeds without any oil. Toss until light golden brown and toasted – take care as they burn easily.
Images: Hein van Tonder.
Courtesy of AMC Cookware.