Mid-Week Dinner Inspiration
Do you ever find yourself gazing into the pantry and wondering: “what is it that people actually eat for dinner?” Well so do we, so here’s an easy one-pot recipe that should please kids and grown-ups a like.
Vietnamese Chicken Noodle Soup
It’s a good one for using up aging veggies as just about anything works as long as it’s finely chopped. This recipe easily feeds two adults and two hungry kids!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 litres chicken stock (Campbell’s liquid stock works best, but you can use bullion cubes)
- 300 g cooked chicken thighs, shredded (or you could always use uncooked and poach for 15-20 minutes in the stock – adds a wonderful flavour)
- 1 tsp Chinese 5-spice
- Shitake mushrooms (about 10)
- About half a cup carrots, cut into matchsticks
- Couple of handfuls of Asian greens (bok choy or Chinese cabbage work well)
- Grated ginger (about the size of the tip of your thumb)
- Rice noodles
- 2 spring onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1 red chili seeded, and thinly sliced (optional)
- Crushed peanuts
- Sweet chili sauce (optional)
In a large pot, bring chicken stock and 1 1/2 cups water to a boil. Add chicken, Chinese 5-spice and shitake mushrooms and simmer for 3 minutes. Add carrots, Asian greens, and ginger; simmer 3 minutes.
Boil rice noodles according to packet. Drain.
Stir spring onions, soy sauce and lime juice into the stock. It’s a good idea to taste the soup as you go so you can add a bit more flavour if required.
Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles. Scatter mint, coriander, chopped chili and peanuts over each dish, add a wedge of lime (and sweet chili sauce if using) and serve immediately.
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