Chicken Noodle Soup

Ingredients list for Chicken Noodle Soup

• 300 grams Rice noodles
• 2 tablespoons Soy sauce
• 2 Fresh red chillies seeded and sliced
• 1 medium Onion sliced
• 1 1/4 cups Bean sprouts blanched
• 2 tablespoons Fresh coriander leaves chopped
• 10-12 Fresh basil leaves torn
• to taste White pepper powder
• 1 Lemon cut into wedges
• Broth
• 500 grams Boneless chicken cubed
• 10 cups Chicken stock
• 4 Spring onion sliced
• 1 inch piece Ginger crushed
• 1 inch stick Cinnamon
• to taste Salt
• 2 teaspoons Sugar
• 2 tablespoons Fish sauce

Method

1. Pour the chicken stock into a deep non stick pan and heat. Add the chicken cubes, spring onions, ginger, cinnamon, salt and sugar.
2. Stir well and simmer for forty to forty-five minutes.
3. Keep removing the scum in short intervals. Strain the stock and cut the chicken cubes into small pieces.
4. Heat four cups water in another deep non stick pan and soak the rice noodles in it.
5. Strain the noodles into a bowl and add a little cold water to it.
6. Add the fish sauce to the strained stock and mix. Mix the soy sauce and chilli slices in a bowl.
7. Place the noodles in a serving bowl. Place the chicken pieces over them along with onion, beans sprouts, coriander leaves, basil leaves and pepper powder.
8. Pour the stock over. Drizzle a little of the chilli in soy sauce, garnish with a lemon wedges and serve immediately.

Nutrition Info