Nothing heals like chicken soup. And nothing packs a curative flavour punch like Asian chicken noodle soup. This is the perfect recipe for when you’re feeling a little low and need some comfort.
Asian chicken noodle soup
- 300g thin Chinese noodles
- 45ml (3 tbsp) sesame oil
- 45ml (3 tbsp) fresh ginger, grated
- 1 garlic clove, crushed
- 2 litres chicken stock
- 500g chicken breast fillet
- 6 fresh shiitake mushrooms, sliced
- 2 spring onions, chopped, plus extra for serving
- 1 bunch bok choi
- 45ml (3 tbsp) soya sauce, optional
Place the noodles in boiling water and leave to stand until soft, about 8 minutes. Drain and divide between the serving bowls.
Heat the sesame oil in a large frying pan and sauté the ginger and garlic for a few seconds. Add 500ml (2 cups) of the stock and bring to the boil. Reduce the heat, add the chicken and cook for about 10 minutes.
Transfer the chicken to a chopping board and slice into strips. Set aside until needed.
Add the remaining stock to the broth together with the mushrooms. Cover and bring to the boil. Add the spring onions and bok choi and cook until the bok choi has wilted, about 5 minutes.
Place the chicken on top of the noodles and ladle the broth over. Top with the extra spring onions and serve hot, with soya sauce if desired.