This soup is bursting with soothing flavours of lemon grass and bok choy leaves. Add some noodles and chicken broth and you're in for a wholesome meal.
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Ingredients of Noodle Soup
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- Medium Egg Noodles, Boiled and drizzled with Oil
- Chicken Stock
- 1 Carrot, Large Diced
- 2 Bok Choy Leaves, Whole
- 3-4 Thai Bird Chillies, whole
- 1 inch Lemongrass, crushed
- 1 tbsp Celery, minced
- 3 Garlic Cloves, minced
- 1/4 cup Scallion, whites, minced
- 1 inch Ginger, minced
- Red Radish, Slices (for garnish)
- 2 tbsp Ginger, minced
- 1 tbsp Light Soya Sauce
- 1 tsp Vinegar
- 1 tsp Sugar
- 1 tsp Oil
- 2-3 Chicken (Cut of your choice, I prefer thigh boneless chicken)
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How to Make Noodle Soup
1.
In a wok, heat oil. Sauté, ginger, garlic, scallions, lemongrass, celery. As the garlic becomes golden brown, add the chicken, soya sauce, vinegar, sugar, and cook the chicken for 10 minutes. Remove the chicken and keep it aside.
2.
Add the chicken stock and bring it to a boil, till the liquid reduced by half. Strain the stock till it’s clear.
3.
Heat the broth, and dice the chicken and mix into it. Add you carrots, and chilli and boil it for 1 minute. Heat your noodles into the broth and plate it on your soup bowl. Pour over the broth and garnish with radishes.Best cooking & food $ wine product: BUY NOW
