Asian Chicken Noodle Soup
This warming Asian chicken noodle soup is a fast, tasty meal that will suit any occasion. Providing a low carbohydrate meal or entrée filled with delicious hearty Asian vegetables, chicken and noodles. Chinese cabbage, also known as wombok, has been grown in China for thousands of years, is a source of vitamin C, dietary fibre and potassium and adds a delicious crunch to this flavoursome soup. Instead of packet chicken noodle soup, why not try making your own!
Pour stock into a large saucepan, add shredded cabbage and simmer together for 5 minutes.
Grind lemongrass, ginger and chilli into a paste, using a mortar and pestle.
Add bok choy, coriander, and sauces into stock along with paste mixture.
Place cooked hokkien noodles into six serving bowls.
Slice or shred cooked chicken into 1cm strips.
Place chicken onto noodles and cover with stock and sauce mixture.
Add bean sprouts and sliced spring onions to taste.
Tip: Instead of using hokkien noodles, you could use vermicelli, soba or udon.