Chicken rice noodle soup with Chinese broccoli

Chicken rice noodle soup with Chinese broccoli

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

If possible, buy fresh rice noodles as a whole sheet and cut it when you need it – the noodles won’t dry out and you can cut them to your preferred width.

Ingredients

Quantity Ingredient
2 boneless, skinless chicken breasts
300ml Chicken stock
150ml Yellow bean soy dressing
2.5 cm piece fresh ginger, peeled and julienned
2 red asian shallots, finely sliced
2 chinese broccoli stems, cut into bite-sized pieces
1 long red chilli, finely sliced into rounds
1 bunch coriander, leaves picked
bean sprouts, to garnish
150g fresh uncut rice noodles, cut into 5 mm strips
or 150g fresh rice noodle sheet, cut into 5 mm strips

Method

  1. Place the chicken on a piece of baking paper in a steamer and set over boiling water. Cover and steam for about 8–10 minutes, until cooked through. Remove from the heat. When cool enough to handle, shred the chicken meat with your fingers, tearing along the grain to get long thin strips.
  2. Bring the chicken stock and yellow bean soy dressing to the boil in a large saucepan over a medium–high heat. Lower the heat to a simmer, taste for seasoning and add more yellow bean soy dressing if it tastes too bland.
  3. Add the ginger and shallots and simmer for 3–4 minutes. Add the broccoli and simmer for a further 3–4 minutes.
  4. Divide the chicken, rice noodles, chilli and most of the coriander leaves between four deep soup bowls, then pour over the hot soup. Garnish each with bean sprouts and the remaining coriander leaves and serve. If you like, squeeze the juice of ½ lime over each serve for extra freshness.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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