5 cups chicken stock
400 ml can coconut milk
1.5 cm fresh ginger sliced
1 small red chilli sliced, deseeded (extra for garnish)
125 ml rice vermicelli noodles
400 g chicken breast fillet, sliced thinly
1 bunch pak choy, steams separated, rinsed, slice into strips
2 limes, halved, to serve
Fish sauce (optional) to serve
In a large saucepan combine stock, coconut milk, ginger and chilli.
Partially cover and bring to a simmer over medium – low heat. Simmer for 5 minutes.
Remove ginger and chilli with slotted spoon.
Place noodles in a bowl and cover with boiling water. Stand for 5 minutes then drain.
Add chicken to soup and bring back to a simmer. Simmer, uncovered for 3 minutes.
Add pak choy to soup and cook for a further 1 – 2 minutes or until just tender.
Divide noodles among bowls. Ladle over soup. Serve with extra chilli, lime and fish sauce.
(coles.com.au – from their Magazine)
A recipe from Road Ahead, our state’s motor vehicle club’s magazine and submitted by Michael’s Oriental, this soup is simple with lots of flavour.
Also perfect without the egg, should family members prefer it this way.
An ideal gluten free easy meal for gluten free uni students or those on a tight budget.
Ingredients (for 1 serving)
1 tablespoon olive oil
40 g boneless skinless chicken breast
1 tablespoon corn flour
200 ml chicken stock (Campbell’s is GF)
100 g sweet corn
½ teaspoon sesame oil (or a splash if you find the taste a little strong)
Heat oil in a deep pan and gently cook the chicken.
Mix the cornflour with a little of the chicken stock in a cup before adding to pan with remaining stock and sweet corn.
Bring to boil, stirring continuously and simmer for 3 minutes.
In a small bowl, beat the egg then slowly pour into the pan and stir.
Season with salt and pepper.
Transfer to bowl and serve.