Chinese style chicken noodle soup

Chinese style chicken noodle soup
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This recipe is inspired by the contents on my fridge. I made some homemade chicken stock the other night after a roast…more
Frances Josephine Chisholm Frances Josephine Chisholm
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Ingredients
4 servings
1 Tbs vegetable oil
2 garlic cloves
2 birdseye chilies
1 stem lemon grass
1 l chicken stock (I used homemade)
2 chicken breast fillets
400 g soba noodles
80 ml fresh lime juice
20 ml fish sauce
2 baby bak choy
1 cup spring onions
1 corn on the cob
10 ml light soy sauce
Method
25 min

Wash veg. Then thinly slice chilli, garlic, ginger and spring onions.

Heat up stock and add the chillie, garlic, ginger and half the spring onions. Then add fish stock and soy sauce. Once that is done drop in the check breast. Cook for about 10 minutes.

Take out chicken carfully and use the fork to shred the chicken intonfidderent sizes. Then return chicken to the pot. Add corn thats been cut off the cob, add the bak choy and the noodles. Cook for a further 5-10 minutes. Taste the soup to see if it needs more seasoning.

Take off the heat. Add the lime juice and the remainder of the spring onions

Enjoy!

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NOODLE SOUP
1 liter stock of your choice
1 dash salt and pepper
2 cup glass noodle /cellophane noodle/ tang hoon
TOPPING OPTION
1 grated carrot
1 onion
2 slice chinese sausage
CRISPY DRIED PRAWN
5 clove garlic
5 small shallot
5 tbsp dried prawn
1 cup spring onion
Method
20 mins

FOR THE CRISPY DRIED PRAWN ,,,,,wash and then pound the dried prawn with garlic and shallot and pan fry it with 3 tbsp of oil till lighly brown and crispy.
FOR THE NOODLE SOUP,,,pour stock in pan bring to a boil add glass noodle /cellophane noodle simmer for 2 minute then add seasoning
FOR THE BAKED CHINESE SAUSAGE ,,,slice very thinly chinese sausage and baked it at 200 C /400F for 20 to 25 minute
TO SERVE,,,,divide into 2 bowl equally then top carrot and onion with baked chinese sausage and fried crispy dried prawn top scallion
BELOW ARE ANOTHER GLASS NOODLE /CELLOPHONE NOODLE RECIPE,I AM GLAD TO SHARE
Glass Noodle And Spam Stir Fry

Mike’s Chinese Pork & Mushroom Dumpling Soup

As the old adage goes: “If the good Lord made anything better – he kept it for himself.” Spicy, salty, sour, tangy and…more
MMOBRIEN MMOBRIEN
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Ingredients
4 servings
FOR THE DUMPLINGS
1 Bag (30 Count) Pork & Mushroom Dumplings [frozen – to be added last]
FOR THE BROTH LIQUIDS/SEASONINGS
5 (14 oz) Cans Beef Or Pork Broth [I use beef]
2 tbsp Thai Kitchen Fish Sauce
2 tbsp Garlic Chile Sauce [I use Siracha]
1 Pinch Fresh Ground Black Pepper
1/2 tbsp Fresh Lime Juice
1 1/2 tbsp Granulated Sugar
1/2 tbsp Rice Wine Vinager
1 tbsp Light Soy Sauce
FOR THE HERBS & VEGETABLES:
5 Thai Chilies [minced]
2 LG Jalapeños [sliced]
6 LG Garlic Cloves Or 1/3 Cup [smashed & fine minced]
2 tbsp Minced Lemon Grass
2 Cups Fresh Mushrooms [rough chop – i used oyster mushrooms]
1/2 Cup Canned Bamboo Shoots
1 Cup Fresh Bean Sprouts [left whole + 1 cup reserved]
1 Cup Fresh Snap Peas [left whole]
3/4 Cup Purple Onions [thin sliced or chopped green onions]
1/2 Cup Canned Water Chestnuts [left whole]
1 Cup Canned Baby Corn [cut in half if too large]
1 tbsp Fresh Ginger [chopped matchbook style]
1/3 Cup Fresh Diakon Radishes [chopped matchbook style]
1/2 Cup Fresh Thai Basil [must be Thai – leaves left whole – to be added last + reserves for garnish]
FOR THE OPTIONS & GARNISHMENTS:
Fresh Carrots [sliced matchbook style – to be added to your broth while simmering]
Additional Garlic Chile Sauce
Additional Fresh Thai Basil
Green Onions [chopped]
Chilled Pickled Ginger [a MUST try!]
Fresh Cilantro Leaves
Red Pepper Flakes
Lime Wedges
Method
40 mins

Here’s what you’ll need.

This is a great dumpling brand. You can find this, as well as all other ingredients listed in your local Asian market. It’s also much cheaper to shop there. This entire dish – enough to feed four – cost less than $10.00.
Mix everything in the FOR THE BROTH LIQUIDS/SEASONINGS section and bring broth to a gentle simmer.

Chop and prepare everything in the FOR THE HERBS & VEGETABLES section.
Add everything to your simmering broth except for the dumplings, Thai Basil and 1 cup reserved bean sprouts. And OPTIONS.
[unless you opt for the carrots]
Allow your vegetables and herbs to simmer for 30 minutes.

Bring pot up to a steady boil and add your frozen dumplings and your reserved 1 cup of sprouts. It’s important your reserve your 1 cup sprouts be added last for texture, bite and snap.

At 10 minutes in to your dumpling boil, add your Thai Basil. Then simmer 5 minutes longer. This is another important step. The fresh Thai Basil will add to the sweetness.
Stir constantly as so your dumplings don’t stick together. Because they will. Also, stir from the bottom as to not break up your dumplings.
You’ll know your dumplings are fully cooked when they float.
Know your soup will thicken up with the addition of your dumplings.

Serve immediately with sides of fresh lime wedges, fresh Cilantro leaves, garlic chilie sauce, soy sauce, fish sauce and fresh Thai Basil.
Thai Basil really does make this dish! So does the chilled pickled Ginger! Try just one hot dumpling with chilled pickled ginger on it. I swear, it’s a freaking life changer!
Enjoy!

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