Chicken Cuddle (Noodle) Soup
Recipe from Clodagh’s Weeknight Kitchen
Depending on what noodles you are using, cooking times will differ. If the noodles need to be cooked first, get these on and cook according to pack instructions. Also if your vegetables need to be pre-cooked do this now.
Serves 4
INGREDIENTS:
1 tbsp olive oil
2 cloves of garlic, crushed
2 inches fresh ginger, grated
3 spring onions, thinly sliced
1 lemongrass, thinly sliced
1 fresh green chili, finely chopped
1 celery stick, thinly sliced
1 litre of good quality hot chicken stock
2 filets of chicken, cut into 3-inch thin strips like matchsticks
250g noodles
6 chestnut mushrooms, thinly sliced
200g Pak choi, sliced
1 tablespoon of fresh coriander leaves, chopped
1tsp sesame seeds
METHOD:
1. Place a saucepan or casserole dish over a low medium heat and add one tablespoon of olive oil. Stir in the garlic, ginger, spring onions, lemongrass, green chili and celery – cover and leave to simmer for two minutes.
2. Remove the lid, stir and pour in the hot chicken stock to the pan.
3. Stir in the chicken, and season with sea salt and freshly ground black pepper. Cook for 10 minutes.
4. Lastly stir in the mushrooms, pak choi and noodles cook for 3-4 minutes.
5. Ladle the soup into warmed bowls and sprinkle the fresh coriander and sesame seeds on top.
