SWEET AND SOUR CHICKEN NOODLE SOUP
Preparation Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1L chicken stock
2 chicken fillets, skin off
2 garlic cloves, grated
4cm piece of fresh ginger, grated
1 lemon grass stalk, sliced
2 Kaffir lime leaves
4cm piece of fresh ginger, grated
2 star anise
1 long red chilli, sliced
200g rice noodles
2 tbs fish sauce
2 tbs palm sugar, grated
2 carrots, grated
100g snow peas
2 spring onions, sliced
1 lime
Sesame oil
Coriander leaves for garnish
Method:
1.
Place the stock in a large saucepan over high heat and bring to a boil. Add the
turn the heat down to gently simmer for 20 minutes
2.
Meanwhile, prepare the rice noodles to packet instructions and set aside
3.
Strain the stock liquid into another large saucepan, reserve the chicken to cool
stock liquid to the stove and gently simmer
4.
grated carrot, grated sugar and snow peas
5.
Divide the drained noodles into bowls, drizzle a few drops of sesame oil over
each bowl and ladle over the soup. Garnish with coriander, sliced spring onion
and a big squeeze of lime juice.
Tip: You can use fish or roasted chicken for this soup and add more chilli if you like it hot!
Serves 4-6
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