Tuesday, November 13, 2012

Allergy free thick Chinese chicken noodle soup recipe

  • 500g chicken fillets
  • 6 cups chicken stock made from Massel salt reduced ultracubes
  • ¼ cup jasmine rice, uncooked
  • 1 onion, finely sliced
  • 1 stick celery, finely sliced
  • 1 carrot, finely sliced
  • 100g green beans, sliced
  • ½ broccoli, cut into florets
  • ¼ cauliflower, cut into florets
  • 2 tsps curry powder
  • 1 tsp Chinese five spice
  • 1cm fresh ginger, finely grated
  • 2 tsps cornflour
  • 200g rice sticks or 400g SlimPasta pre-cooked spaghetti, snapped or cut in half
  • Crispy rice noodles, to serve (optional)

  • Place the chicken fillets into a steamer over a pan of simmering water.
  • Cook for 8 minutes or until the chicken is just cooked through.
  • Allow the chicken to cool then shred it roughly.
  • Place the chicken stock into a wok or large saucepan.
  • Bring to the boil over high heat.
  • Add the rice, vegetables (can be reserved until a little later for extra crispy vegetables), curry powder, five spice and ginger.
  • Reduce the heat to low.
  • Simmer for 15-20 minutes or until the rice is tender and the vegetables are cooked to your liking.
  • Cook noodles following packet directions and then drain them.
  • Remove a cup of soup liquid from the wok and whisk through the cornflour.
  • Add the chicken and cooked rice sticks or noodles and cornflour mixture.
  • Cook, stirring, for 3-4 minutes or until the chicken and sticks or noodles are heated through.
  • Add more water, if necessary, to make a small amount of soupy sauce.
  • Ladle into bowls and top with crispy rice noodles.

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