Ben is off at the Football today, so lunch had to be something small just for myself, and after a particularly unhealthy week I tend to lean towards lighter soups for my lunches over the weekends and when it comes to lighter soups you can’t beat either a Chinese soup, or something Chinese inspired such as this.
You’ll probably notice that I tend to cook a lot of Chinese (or Chinese inspired) food, and that’s because of where I grew up in Sydney. Chinese and Asian food and culture had a huge impact and influence on myself growing up, and it’s one of the things about Australia I actually miss. Come spring and summer these pages will be full of Thai and Vietnamese salads also, so keep an eye out.
Chinese cuisine here in Scotland is.. uh… not lacking in quantity, but definitely lacking in quality, and so what better place to remind myself of home than my own kitchen?
In this recipe I have only listed 1/2tsp of minced chili, but if you like your food a bit spicier I definitely encourage you to add more!
What Will I Need?
1L chicken stock
1/2 tsp minced chili
1/2 tsp lemon juice
1/2 cm ginger, minced
2 garlic cloves, minced
2 spring onions, white part finely sliced
1 tbsp soy sauce
500g shredded chicken
180g rice noodles
2 spring onion, green part finely sliced
- In a large pot, combine chicken stock, water, chili, ginger, garlic and soy sauce and bring to the boil.
- Add the chicken and spring onions and reduce to simmer.
- Cook rice noodles according to packet instructions, then drain and run under cold water to stop the cooking process.
- Divide the noodles between four bowls, followed by the soup.
- Garnish with green spring onions and serve.