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Ingredients
- 2 Chicken thighs, skin and bone removed, flesh chopped into strips
- 4 Bok choy
- 10 Spring onions, roughly sliced diagonally
- 1 Onion, diced
- 2 cloves Garlic, roughly chopped
- 2 cm knob of Ginger, finely chopped
- 1 pak choi, white and green parts separated and shredded
- 1 pinch ground allspice
- 1 litre chicken stock
- 1 dash of Soy sauce
- 150g egg noodles
- 1 stick Lemon grass, bruised
- 2 tbsp Coriander, chopped
Method
1. Put the spring onion into a pan with a little oil. Add the onion, garlic, ginger and chilli and cook over a medium heat until the onions begin to soften slightly.2. Add the white ends of the pak choi with a good pinch of salt. Cook everything so that it softens. After 3-4 minutes add the chicken and a good pinch of all spice. Stir around and continue to cook for 2-3 minutes.
3. Add a litre of chicken stock to the pan along with a good glug of soy sauce. Cook for a further 4 minutes.
4. Add the remaining parts of the pak choi and enough noodles for the amount of people you are serving. Stir the soup with a bashed piece of lemon grass then add the stick of lemongrass to the pan.
5. Leave to cook for 5 minutes or until the noodles are softened. Once ready add 2tbs of chopped coriander, stir and serve.
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Latest Comment
View all comments (4)Best chicken noodle soup recipe yet. I added mushrooms to mine.
mistakes in the recipe...... Bok choy replaces 10 spring onions Pak Choi = bok choy really nice though
This Chicken Noodly Soup is so fresh and vibrant, I'll be making it again and again. Thank you Aaron!