Chicken and noodle soup
Here’s a recipe which is strongly influenced by my love of Japanese, Chinese and Thai cookery. It contains some strong individual flavours like ginger, lemongrass, garlic and chilli. Combined them with the honey and sherry though and you’ve got a delicious and light soup.
It’ll warm you through and leave you feeling cleansed and satisfied. Just what’s needed to lift the Winter blues and start the year in the best way possible.
- 2 stalks lemon grass, chopped
- 1 ½ inch piece of ginger, chopped skin on
- 2 garlic cloves, chopped
- 2pt/1l chicken stock (2 stock cubes makes enough)
- 1 red chilli, seeds removed and finely sliced
- 2 tbsp soy sauce
- 3 tbsp sherry
- 2 tbsp honey
- 1 chicken breast
- 1 red pepper, thinly sliced
- 2 servings of noodles, cooked or straight to wok
- 2 spring onions, washed and diagonally sliced
- coriander, to garnish
Put the lemon grass, ginger and garlic in a blender and pulse for a few seconds.
Pour a little groundnut or vegetable oil in a large saucepan and spoon in the blended mixture. Fry on a medium heat for 2-3 minutes.
Add the chicken stock, chilli, soy sauce, sherry and honey. Bring to the boil, reduce the heat and simmer for 10 minutes.
Meanwhile griddle or pan fry the chicken until it’s cooked through. Griddling will make it look nicer.
Pass the soup through a sieve, discard the bits and return to the saucepan. Add the peppers.
Heat up the noodles in some boiling water. Drain and divide between 2-3 bowls. Pour the soup over the noodles and top with the chicken and spring onions.
Serve garnished with the coriander. Slurp, make and mess and be happy.