Spring Onion Chicken Noodle Soup
This Chicken Noodle Soup is brimming with different textures and flavours. To start, chicken breasts are cooked in a broth. This is used as the basis for the soup which is served with prawns, a hot chilli relish and crispy fried shallots and garlic. We love this meal’s simplicity and the fact that when you come to eat, every diner gets to pick and choose which sauce or seasoning they want to add to their soup. This added element of autonomy makes this recipe excellent for children and fussy eaters.
The recipe is based on a dish Rosie has eaten many times at her friend Imo’s home. Imo’s mum is a fantastic cook and has always been a culinary inspiration to Rosie.
* 2 free-range chicken breasts, part-boned, skin on
* 500 ml chicken or ham stock (fresh or made with a stock
* 2 tbsp sherry (fino or amontillado)
* 350–400 g dried fat rice noodles or egg noodles
* 6 large or banana shallots, approx. 360g
* 3 garlic cloves
* 100 ml groundnut or grapeseed oil
* small red chilli
* 8 cm piece of fresh root ginger
* 75 ml soy sauce
* 12 spring onions
* 100 g tofu (smoked is good), optional
* 200 g pak choi or other Chinese greens
* 200–250 g baby corn or beansprouts (or any vegetable
you have that will add a bit of crunch and some sweetness)
* 16 cooked, peeled tiger prawns
GET AHEAD PREPARATION (optional)
* The chicken broth, noodles, fried shallots and garlic and chilli dip can all be made in advance.
* Prepare the shallots and garlic.
* Deseed and chop the chillies.
* Prepare the ginger.
* Prepare the greens.
40 minutes before you want to eat
Place the chicken breasts in a pan with the stock, sherry and 250 ml water. Bring to the boil, skim and simmer very gently until the chicken breasts are just cooked. This
should take 10–12 minutes. Once they are cooked, remove from the pan from the heat and lift chicken from the hot liquid. Set the hot liquid in the pan to one side as this forms the basis of the soup.
* Meanwhile, cook the noodles according to the manufacturers instructions, drain and refresh under cold running water.
* While the noodles and chicken are cooking, peel and finely chop the shallots and garlic. Heat the oil and deep-fry the garlic and shallots on a high heat until they turn a light golden brown. Strain through a sieve and put the crispy shallot and garlic pieces into a small serving dish.
* Make the chilli relish by deseeding and finely chopping the chilli and peeling the ginger. Place the chopped chilli in a small dish with a little grating of the ginger and
cover with the soy sauce.
* Finely shred or grate the remaining ginger, trim and finely slice the spring onions and cut the tofu into bite-sized cubes. Wash and break up the pak choi or other greens.
* When the chicken breasts are cool enough to handle, peel off the skins and cut the meat into 5-mm thick slices, on a slight diagonal.
* Throw the ginger into the reserved chicken cooking liquid and bring to a simmer. Add the baby corn or beansprouts and tofu and simmer for 4 minutes. Next add the pak choi or greens, spring onions and noodles and allow to heat through for a further 3 minutes.
* Serve the noodle soup in large bowls with the chicken and prawns on a separate plate in the middle of the table, so you can pick at them and dip them into the crispy garlic
and shallots and/or the chilli relish. Alternatively add the chicken and prawns to the broth and sprinkle the garlic, shallot and chilli relish on top.