A quick filling soup made with leftover cooked chicken (or Christmas turkey). Vegetarian and vegan alternatives are detailed at the end of the recipe
Serves 4
3 litres chicken stock
3 nests rice noodles
340g tin of sweetcorn or 1 mug frozen sweetcorn
2cm root ginger
1 large garlic clove
300g shredded cooked chicken
1 egg, beaten
4 spring onions, chopped
Sesame oil
Chilli Oil
Liquidise the sweetcorn, ginger, and garlic with the water from the tin, or some warm chicken stock to thaw the frozen sweetcorn.
Bring the chicken stock to the boil. Add the liquidised sweetcorn and the noodle nests. Cover, bring back to the boil, then turn down to a simmer. Cook the noodles according to the packet instructions. I used Aldi Brown Rice Noodles which say take 5-10 minutes to cook, and in the end took 7 minutes.
Stir in the shredded chicken, turn up the heat a little, and bring back to the boil. When bubbling, dribble over the beaten egg. Leave for a minute for the egg to cook in the hot soup then divide into four bowls.
Sprinkle a chopped spring onion over each bowl and drizzle with sesame oil and chilli oil to serve.
A vegetarian version can be made with vegetable stock and grated firm tofu instead of chicken. And a vegan version can be made with vegetable stock, tofu, and 2 tbsp cornflour mixed with 2 tbsp cold water stirred in instead of egg to thicken the soup a little.
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