Chicken Quick Main Asian

Chicken and egg noodle soup

Name: Chicken and egg noodle soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /asian
Ingredients: 4 dried shiitake mushrooms; 250g fresh egg noodles; 2 bunches baby bok choy, trimmed; 320g cooked chicken; 1.5L (6 cups) chicken stock; 20.00 ml dark soy sauce; 30.00 ml white sugar; 20.00 ml fish sauce; 40.00 ml lime juice; Thai basil leaves, to serve; Sliced red chilli, to serve; Bean sprouts, to serve; Lime wedges, to serve

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by delicious. team

delicious. team

Apr 11, 2012

Ward away autumn chills and winter colds with this fragrant and spicy soup.

4 dried shiitake mushrooms
250g fresh egg noodles
2 bunches baby bok choy, trimmed
2 cups (320g) shredded cooked chicken
1.5L (6 cups) chicken stock
1 tbs dark soy sauce
1 1/2 tbs white sugar
1 tbs fish sauce
2 tbs lime juice
Thai basil leaves, to serve
Sliced red chilli, to serve
Bean sprouts, to serve
Lime wedges, to serve

Method

1.

Place shiitakes in a heatproof bowl and cover with boiling water. Set aside to soak for 10 minutes. Drain, remove stalks and thinly slice, reserving 2 tbs soaking liquid.
2.

Prepare the egg noodles according to packet instructions, then drain and divide among 4 serving bowls. Top with the bok choy and chicken.
3.

Bring stock to a boil in a saucepan over high heat. Add shiitakes, reserved liquid, soy sauce, sugar, fish sauce and lime juice. Ladle broth into bowls, and top with basil, chilli and sprouts. Serve with lime.