Chicken Noodle Soup

Ingredients

• 300 grams rice noodles
• 2 tablespoons soy sauce
• 2 fresh red chillies, seeded and sliced
• 1 medium onion, sliced
• 1¼ cups bean sprouts, blanched
• 2 tablespoons chopped fresh coriander
• 10-12 fresh basil leaves, torn
• White pepper powder to taste
• 1 lemon, cut into wedges
• Broth
• 500 grams boneless chicken, cubed
• 10 cups chicken stock
• 4 spring onions, sliced
• 1 inch ginger, crushed
• 1 inch cinnamon stick
• Salt to taste
• 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. Stir well and simmer for forty to forty-five minutes. Keep removing the scum in short intervals.
2. Strain the stock and cut the chicken cubes into small pieces.
3. Heat four cups water in another deep non stick pan and soak the rice noodles in it. Strain the noodles into a bowl and add a little cold water to it. Add the fish sauce to the strained stock and mix.
4. Mix the soy sauce and chilli slices in a bowl.
5. 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. Pour the stock over. Drizzle a little of the chilli in soy sauce, garnish with a lemon wedges and serve immediately.

Nutrition Info