Don't give up on soup this summer! Try this recipe that will leave you refreshed and full. Filled with delicious Asian vegetables, including wombok (a source of vitamin C) chicken and noodles, this low carbohydrate meal is perfect for any occasion.
Serves: 4
Prep time: 15 mins
Cooking time: 15 mins
Nutritional information - per serving
- Energy: 567kj / 135cal
- Carbohydrate: 10g
- Protein: 12g
- Total fat: 4g
- Saturated fat: 0.7g
- Fibre 5g
- Sodium: 154mg
Ingredients
- 700ml of chicken stock
- ⅔ cup finely chopped Chinese cabbage
- ⅔ lemongrass stalk
- 1 tsp ginger
- ½ small red chilli (add more depending on preference)
- 1 bunch chopped bok choy
- 1 ½ tbs chopped coriander
- 1tsp reduced-salt soy sauce
- 1tsp fish sauce
- 125g hokkien egg noodles (cooked according to package instructions)
- 120g cooked shredded chicken
- ⅔ cup ming bean sprouts
- 1 spring onion, sliced
Method
- In a large saucepan, add the cabbage and chicken stock. Simmer for 5 minutes.
- Using a mortar and pestle, grind the lemongrass, ginger and chilli into a paste. Then add the bok choy, coriander, soy sauce and fish sauce to the mixture.
- Cook the hokkien noodles according to the instructions on the package, and divide them amongst 4 serving bowls.
- Slice or chop the cooked chicken and place on top of the noodles. Cover with stock and sauce mixture.
- Add the bean sprouts and spring onion to serve.
Cooking tip
- Try using vermicelli, soba or udon noodles to mix up the dish.
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