In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Slurping Noodle Soup
This very easy Asian-style chicken noodle soup came to me recently from one of the antipodean connections, and after a few ‘Jules’ tweaks, I came up with this easy version. The choice of vegetables to add, I leave with you but my favourite vegetables to add are baby corn, mange tout, green beans and a few thinly sliced mushrooms and cherry tomatoes. Just perfect for that light supper soup full of banging oriental flavours.
Serves 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Stovetop cooking
Ingredients
Soup broth
500 ml water
2 litres of stock – chicken
3 star anise
1 cinnamon stick
1 tbsp fresh ginger – shredded
2 cloves of garlic – sliced
2 long Thai red chillies – halved, seeds removed is optional
1 tbsp oyster sauce
Others
450 g chicken breast fillets – trimmed and very thinly sliced
350 g mixed fresh vegetables – trimmed and sliced (see tips)
Noodles
200 g Oriental noodles
Garnish
Fresh coriander leaves
Fresh red Thai chilli slices – optional
Instructions
Make broth
Place the water, stock, star anise, cinnamon, ginger, garlic, chillies and oyster sauce in a large saucepan over medium heat.
Cover and bring to a boil.
Strain the soup, discarding solids.
Complete soup
Add the chicken and all vegetables.
Cook for 1 minute or until the chicken is just cooked through.
Add the noodles and cook for 1 minute.
Serve
Divide the soup between bowls and top with the coriander.
Jules Tips: If you do not have oyster sauce, this recipe works with Hoi Sin sauce. I like to mix my vegetables so I recommend using small green beans, a few button mushrooms, mange tout, baby corn and cherry tomatoes. You can, however, add any vegetable you fancy, just make sure they are trimmed and cut small. Finally, it is acceptable to serve the soup with ginger and garlic (no need to discard), and if you prefer, pre-cook the noodles separately as per the instructions on the packet, and add to the soup at the end. Both methods work.
Contributed by: Julia Toon, Jules of the Kitchen
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