After the usual attempt to double my bodyweight over Christmas it’s definitely time for something lighter. At least until the carnage of Hogmanay appears in a few days.
Inspired by a packet of ready-made Dim Sum dumplings I found in a supermarket that were actually low enough in fat for my girlfriend to eat safely, I made this awesome chicken noodle soup to go with them.
I’ll warn any pedants out there, this is not an authentic recipe. I don’t care. If you can find a genuinely authentic recipe for chicken noodle soup then show me it and I might give it a go, but I searched for ages and couldn’t find anything that seemed like the real thing. Instead I cobbled together my own recipe from a few examples I’d seen online and how I thought it would work best.
OK, it’s not authentic but it was bloody delicious! The ginger, garlic and chilli gave it a pleasing warmth while the kale, spring onion and bean sprouts kept it feeling fresh with a bit of crunch while also adding some splashes of colour alongside the chilli. The chicken was juicy, tender and full of flavour from being cooked in the broth.
If you happen to have turkey left over from the festivities then you could use that instead and adjust the cooking time as the meat will already be cooked. There might seem like a lot of ingredients but it’s very simple and quick.
Serves 4
2 small chicken breasts or 3 thighs chopped.
800ml good chicken stock (or 500/600ml and make up the rest with water)
1 clove garlic, minced
1 tsp fresh chopped ginger
2 tablespoons of dark soy sauce
1 tablespoon fish sauce
2 red chillies, sliced
2 spring onions, sliced lengthways
1 pack straight to wok noodles
Beansprouts
Kale, chopped
First up add some colour to the chicken. Season and fry it quickly over a high heat in a large pan or wok until it starts to turn golden brown. Don’t cook it through, you just want some more flavour on the outside.
Lower the heat and pour in the stock, fish sauce and add the garlic and ginger.
Cover and boil for 15-20 minutes until the chicken is cooked.
Add in the rest of the ingredients (chilli, spring onion, beansprouts, kale and noodles).
Lower the heat and simmer for 5 minutes then ladle into bowls.
Mince and Skirlie 