Pj and Amanda's go-to noodle soup
“We had this dish on our first date and it’s been our Go-To favourite ever since. Inspired by our travels around Southeast Asia, you can’t beat those fresh flavours of garlic, ginger, chilli and lemongrass – just delish.” – PJ & Amanda
Ingredients
Method
Ingredients
- 2 tablespoons vegetable oil
- 250g chicken thigh or breast, diced
- 1 small red onion, sliced
- 2 garlic cloves, sliced
- 1 red chilli, sliced, plus extra to serve
- 4cm piece fresh ginger, sliced
- 2 teaspoons lemongrass paste,
- or 2 lemongrass sticks
- 2 cups vegetable stock
- 2 thin noodle nests (approximately 250g)
- 1 carrot, finely sliced
- 1 bunch bok choy, sliced
- Coriander, to serve
Method
- Heat the oil in a large, heavy-based saucepan or wok over medium-high heat.
- Add the diced chicken, onion, garlic, chilli, ginger and lemongrass to the pan and stir-fry for 4-5 minutes, or until the chicken is golden on all sides.
- Add the stock, reduce the heat to low and allow to simmer for 10-15 minutes, or until the chicken is cooked and tender.
- Add the noodle nests and cook as per packet directions. Add the carrots and bok choy for the last 2 minutes of cooking time.
Cook’s Tips:
If you’re worried that your noodles might soak up too much of the soup, cook them separately, then add to the serving bowl and ladle over the soup.
To Serve:
To serve, ladle the soup into bowls and garnish with the coriander and extra sliced chilli.
Discover more of our easy Go-Tos
