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Flu-fighting Chinese chicken noodle soup

Manjiri Chitnis
Flu-fightingChinese Lemongrass chicken noodle soup - great as a starter and even better asa main course.
Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 2 people

Ingredients
  

  • Blue Dragon light soy sauce - as per taste
  • 2 nests Blue Dragon wheat noodles
  • 500 ml good quality fresh Chicken stock
  • 250 gm Chicken thigh pieces - cut into long thin strips
  • 1/2 Carrot peeled and chopped
  • 2 leaves Cavolo nero
  • 1 handful Baby Spinach leaves
  • 4 large green Pak choi leaves
  • 3 large bulbs of Garlic chopped fine
  • a stub of garlic about half the size of your thumb slit into thin long strips
  • 1/2 Lemongrass stalk separated
  • 4-5 strips of a spicy red chilli
  • 2 tsp sesame oil
  • some fresh Coriander for seasoning

Instructions
 

  • Boil approximately 2 large mugs full of water in the kettle
  • Place the Blue Dragon wheat noodle nests in a saucepan and pour the boiling water onto it, bring to a boil on a medium flame
  • Drizzle some olive oil and sprinkle some salt while the noodles are boiling.
  • Cook until a little more than al dente'
  • Strain and wash under cold water and set aside, use the same saucepan to start boiling the rice for the egg fried rice. This allows you to save time.
  • While the noodles are cooking, fire up the wok
  • When it begins to smoke, lower the heat, and add the sesame oil
  • Sauté the chopped garlic, ginger, and chillies - the holy trinity of Chinese cooking along with the lemongrass just until the fragrance is released.
  • Now add the Cavolo Nero and pak choi and stir for a few seconds allowing the fragrant spices to the greens and the oil to coat them
  • Then add the stock and the chicken strips and carrot. Add some water to allow a proper broth to form for all the ingredients.
  • Add salt to taste
  • Cover and the wok and cook on medium-high until the chicken is cooked through
  • Remove the soup into another saucepan and wipe down the wop using kitchen roll
  • Set wok aside to cool
  • When ready to serve, refresh the noodles by pouring some boiled water onto them
  • Add noodles into each bowl and ladle the steaming hot soup onto the noodles
  • Garnish with sprigs of fresh coriander and serve immediately
Keyword Flu-fighting Chinese Chicken noodle soup