(Image credit: Future)
A soothing, simple, and quick soup recipe that makes a wonderfully warming supper on a chilly evening.
Ingredients (Serves 4)
- 2½ pints or 6 cups (1.4 litres) good chicken stock, preferably fresh
- 2½ inch (6cm) piece ginger root, peeled and sliced into fine matchsticks
- 3 sticks lemongrass, trimmed and finely sliced
- 1 carrot, sliced into coins or matchsticks
- 1 red chilli, finely sliced
- 1 tsp caster sugar
- 1 tbsp soy sauce, plus extra to serve
- 2 tsp oyster sauce
- 3 nests fine egg noodles
- 2 large skinless, boneless chicken breasts, sliced into thin strips
- TO SERVE
- Handful of bean sprouts
- 1 lime, sliced into wedges
Method
(Image credit: Future)
- In a large saucepan, simmer the stock, half the ginger and half the lemongrass for 20 minutes.
- Add the remaining ginger and lemongrass, the carrot and chilli, and simmer for 5 minutes.
- Season with the sugar, soy sauce and oyster sauce. Add the noodles and simmer for 1 minute, then add the chicken and poach gently for 3 minutes or so, until the noodles and chicken are cooked.
- Ladle into bowls and serve with bean sprouts, lime wedges and soy sauce, to season to taste at the table.
If you like fragrant broths like this, try this fennel and cannellini bean soup recipe, with soft herbs – perfect served with crispy grilled sourdough.