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Chinese Chicken Soup

Diet.Chef's picture
Ingredients
  Cooked chicken 8 Ounce (225 Gram)
  Oil 1 Teaspoon
  Onions spring 6 , trimmed and diagonally sliced
  Red chili 1 , deseeded and finely chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Ginger root 1 Inch, peeled and finely grated
  Chicken stock 1 3⁄4 Pint (1 Liter)
  Medium egg noodles 5 Ounce (150 Gram)
  Carrot 1 , peeled and cut into matchsticks
  Bean sprout 4 Ounce (125 Gram)
  Soy sauce 2 Tablespoon
  Fish sauce 1 Tablespoon
  Coriander leaves 1 Tablespoon (To Garnish)
Directions

1. Remove any skin from the chicken. Place on a chopping board and use two forks to tear the chicken into fine shreds.
2. Heat the oil in a large saucepan and fry the spring onions and chilli for 1 minute.
3. Add the garlic and ginger and cook for another minute.
4. Stir in the chicken stock and gradually bring the mixture to the boil.
5. Break up the noodles a little and add to the boiling stock with the carrot.
6. Stir to mix, then reduce the heat to a simmer and cook for 3-4 minutes.
7. Add the shredded chicken, beansprouts, soy sauce and fish sauce and stir.
8. Cook for a further 2-3 minutes until piping hot. Ladle the soup into bowls and sprinkle with the coriander leaves. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Cook Time: 
40 Minutes

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