Vietnamese Chicken Soup
Recipe Ingredients:
- 1 liter Massel salt reduced chicken style liquid stock
- 4cm piece fresh ginger, peeled, halved
- 2-star anise
- 3 teaspoons light soy sauce
- 1 tablespoon fish sauce
- 1/2 x 250g packet Changs Thai-style rice noodles (pad Thai)
- 2 tablespoons lime juice
- 2 cups sliced cooked chicken breast
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 2 green onions, thinly sliced thinly sliced
- Red birdseye chili (optional), to serve
- Lime wedges, to serve
Recipe Method:
- Combine stock, 2 1/2 cups cold water, ginger, star anise, soy sauce and fish sauce in a large saucepan over high heat.
- Cover. Bring to the boil. Reduce heat to low.
- Simmer for 10 minutes.
- Meanwhile, place noodles in a heatproof bowl.
- Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain well.
- Using a slotted spoon, remove star anise and ginger from stock mixture.
- Stir in lime juice. Divide noodles between serving bowls.
- Top with chicken. Pour over stock mixture.
- Sprinkle with mint, coriander, onion and chilli, if using. Serve with lime wedges.
Recipe Tips:
Meet your Meat's Solution
When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it