This is a slightly spicy chicken noodle soup. Quick to prepare and perfect when you need something nourishing. This recipe is perfect for two big steaming bowls.
You will need:
- 1 litre chicken broth
- 1 chicken breast
- 1 onion – chopped into large chunks
- 1 carrot – washed and chopped
- 1 celery stalk – washed and chopped
- 2 cloves garlic – large rough chopped pieces
- 1 bay leaf
- 1 cup water
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 3-4 dried mushrooms (any kind you prefer – I used porcini)
- 2 lime leaves (mine were dried)
- 1 carrot
- 1 celery
- 1 garlic
- 2 spring onions
- 2 nests of thin egg noodles
- 1 tsp sambal olek
- 1 tsp sesame oil
- serve with cilantro more spring onions
Step 1: chop your onion carrot celery and garlic. You are using these vegetables to make a great tasting broth and you will throw them away.
Step 2: add broth to a large pot. You can of course use homemade but, I always have some on hand in my pantry.
Step 3: add your chicken breast, chopped vegetables, a small handful of dried mushrooms and a couple of bay leaves. Add water and salt and pepper.
Step 4: Toss in a few lime leaves if you have them. Cook 20 on medium heat (don’t let it boil vigorously just a nice steady simmer) and then strain out vegetables. Shred or chop chicken breast.
Step 5: add strained broth back to the pot, shredded chicken and add nicely chopped vegetables. You can add other vegetables if you have some on hand. I added carrot, celery, garlic and some spring onions/scallions. Let cook on medium heat for 10 minutes until vegetables are tender.
Add a bit of sambal oleck which is rather salty and spicy (always add a bit and taste then add more to your liking) Add a bit of sesame oil and a few nests of thin egg noddles. You can also add a bit of chopped cilantro (you can add more leaves at serving)
The noodles will cook in a few minutes. Once done serve.
Add a few more cilantro leaves or scallions and serve hot.