Chicken Noodle Soup

 

                    This is one of the simplest soups to make with wonderful exotic flavours provided by lemon grass, coconut, ginger and chili pepper. The addition of thin noodles makes it quick and easy to prepare in one pot.

4 servings (441 calories per serving)

• 6 cups diluted salt-reduced or homemade chicken stock, click here for recipe
• 2 lemon grass stalks, white part only, finely chopped
• 2 teaspoons finely chopped fresh ginger
• 1 red chili pepper, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 3 skinless boneless chicken breasts
• 150 gr instant thin rice noodles
• 175 gr fresh baby corn, sliced on the diagonal
• 150 gr small button mushrooms, thinly sliced
• 1 tablespoon salt-reduced soy sauce
• 414 ml can light coconut milk
• 1 lime, zest grated and juiced
• 200 gr bok choy, sliced
• 3 scallions, thinly sliced on the diagonal
• Small handful of cilantro, roughly chopped

1. Pour the chicken stock into a large pot, add the lemon grass, ginger, chili pepper and garlic and bring to a boil.
2. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
3. Lift out the chicken with a slotted spoon, put onto a cutting board and allow to cool ; leave the pot of stock on the heat.
4. Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk ; bring the pot back to simmering temperature, then cook 3 minutes.
5. Meanwhile, cut the chicken into fine shreds.
6. Stir the chicken into the soup with the lime zest and juice and the bok choy and simmer gently for 2 minutes until the bok choy has wilted.
7. Laddle the soup into four soup bowls and scatter with scallions and cilantro.
8. Provide a spoon and a fork for ease when eating.

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