asian chicken and rice noodle soup
PREP TIME 20 mins, COOK TIME 25 mins
2 tbsp olive oil
2 stalks of lemongrass, trimmed
bunch of scallions, trimmed and roughly chopped
2 red chiles, seeded and halved
2in (5cm) piece of ginger, cut into slices
small bunch of cilantro, leaves and stalks separated
5 cups hot chicken stock
7oz (200g) cooked chicken, shredded
1 cup soup noodles, such as vermicelli
salt and freshly ground black pepper
1 Heat the oil in a large saucepan. Roughly bruise the lemongrass with a rolling pin. Add the lemongrass, scallions, chiles, ginger, and cilantro stalks to the saucepan and cook over medium heat for 2 minutes to release their flavors.
2 Add the stock and bring to a boil. Reduce the heat to a gentle simmer and cook for about 20 minutes, until the vegetables are soft. Take the saucepan off the heat and pass the stock through a sieve to remove the vegetables. Wipe the saucepan clean and return the flavored stock to the heat.
3 Add the chicken and noodles, and continue to cook until the noodles are ready (according to the package instructions). Check the seasoning. Roughly chop the cilantro leaves and scatter over the hot soup before serving immediately.
If you have extra stock, double the quantities and cook up to step 3. Add the chicken, but leave out the noodles. Freeze it in portions. Then, when needed, defrost the portions, bring to a boil, add the noodles, and cook until tender.