Asian chicken noodle soup

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  • Cooking Time20 minutes
  • Serves4 Serves 4


​1. Place stock, water, chicken, carrots, ginger and chilli in a large saucepan and bring to boil. Reduce heat, simmer uncovered for 10 minutes. Remove from heat, cover and stand 10 minutes.

2. Remove chicken from stock and shred finely. Finely chop coriander stems and roughly chop leaves.

3. Add rice noodles and beans to chicken stock. Return to heat and simmer uncovered for 3-5 minutes until noodles are softened.

4. Stir in shredded chicken, soy sauce, sugar, bok choy, shallots and coriander stems, simmer 1-2 minutes until bok choy is wilted. Remove from heat, stir in coriander leaves.

5. Ladle soup into bowls, top with bean sprouts and serve.

Tip: Most Asian sauces are very high in salt, and should be considered ‘occasional foods’. Be sure to choose reduced salt varieties where possible.

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  • 4 cups reduced salt chicken stock
  • 2 1/2 cups water
  • 250g skinless chicken breast fillet, trimmed of fat
  • 2 carrots, sliced
  • 3cm piece ginger, peeled, cut into thin strips
  • 2-3 small red chillies, thinly sliced
  • 1 small bunch coriander
  • 200g dried rice stick noodles
  • 100g green beans, sliced
  • 2 tablespoons reduced salt soy sauce
  • 2 teaspoons brown sugar
  • 1 bunch baby bok choy, chopped
  • 3 spring onions, thinly sliced
  • 50g bean sprouts