Tuesday, 29 January 2013

Super Chicken Noodle Soup

This has to be one of my favourite soups. It truly is a super soup: healthy, cheap, quick and easy to make. What more could you want? As a student it's great because I can make a big batch on a Monday afternoon and it will last the rest of the week in the fridge for lunches.

Serves 4
200g or 2 dry egg noodle nests or medium rice noodles
900ml chicken stock water
3 cloves of garlic, crushed
5 times 4mm thick slices of unpeeled root ginger
300g chicken breast, very thinly sliced (or you can use prawns)
4tsp fish sauce
Juice of 1 lime
7 spring onions, trimmed and sliced at an angle
large handful of roughly chopped coriander
Large handful of sugar snaps
1 small chilli (if you like some extra heat)
1 Cinnamon stick

1) Put both noodle nests in a bowl, cover them with boiling water and let them soak whilst you make the soup.
2) Place the stock in a large saucepan with the garlic, ginger and cinnamon stick. Bring to the boil, then add the chicken and cook for about 2 minutes until the chicken is opaque. Add the fish sauce, lime juice, coriander, spring onions, chilli and sugar snaps and cook for a further 2 minutes.
3) Drain the noodles and add to the saucepan.

Other than the main components of this soup (noodles, stock, chicken), the best part about this recipe is that you can improvise and add other elements or veggies to make it more substantial. So feel free to mix and match with ingredients! Genuinely delicious and perfect for a cold, wintery afternoon. Hearty and Healthy.

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