Asian-style chicken, noodle & veggie soup
This light and flavourful soup warms you up without weighing you down and is great for fighting winter colds.
350 g fresh Hokkien or Singapore noodles
500 g skinless chicken breast fillets, preferably organic
1 litre chicken stock + 2 cups water
1 star anise
4 garlic cloves, thinly sliced
4 cm piece fresh ginger, peeled and cut into fine julienne
2 tablespoons light soy sauce
1 Tbsp oyster sauce
1 tsp sugar
150 g mushrooms, thinly sliced
½ bunch Asian greens, such as bok choy or choy sum, well washed and chopped
1 carrot, peeled and shaved into ribbons with a vegetable peeler
1 teaspoon sesame oil
1 cup fresh bean sprouts
4 spring onions, thinly sliced on the diagonal
Large handful each of coriander and mint leaves, roughly torn
1–2 large red chillies, seeds removed and thinly sliced on the diagonal
Lemon or lime wedges
- Place noodles in a large heatproof bowl and pour over boiling water to cover. Stand for a few minutes. Drain well, separate the noodles and set aside.
- Place the chicken breast fillets in a single layer on the bottom of a soup pot. Pour over the cold stock and water, add the star anise, garlic, ginger, soy sauce, oyster sauce and sugar. Place over medium–high heat and bring to the boil, skimming off any foam. As soon as the mixture boils, reduce the heat so the mixture is only just simmering. Cover your pot and poach the chicken very gently for about 10 minutes, until just cooked through. Remove chicken from the pot, place on a board and slice or shred into thin strips.
- Add the mushrooms to the simmering stock and cook for 2 minutes, then add the Asian greens and carrot and cook for 1 more minute. Stir in the sliced chicken and sesame oil and remove the saucepan from the heat. Taste the seasoning, adding a little more soy sauce if needed.
- Divide the noodles between deep soup bowls. Ladle the soup over the noodles and top with the bean sprouts, spring onions and fresh herbs. Serve the chillies and lemon or lime wedges on the side.
Hokkien noodles come in many different size packets, you don't need to be too exact here, just use what's readily available. You'll also find 200 g packs of noodles, which work well if you'd like to halve the recipe.
This soup also works well with rice noodles.
Recipe developed by award-winning cook and food writer Andrea Ball