Express Thai Chicken Noodle Soup

300g rice noodles
6 cloves of garlic
4 pcs pepper corn
5 coriander roots
4 pcs star anise
6 pcs chicken drumstick 
2 tbsp sugar
6 cups chicken stock 
2 cups water 
1/3 cup soy sauce 
2 tbsp dark sweet soy sauce
Coriander leaves
Spring onion
Chicken balls/pork balls (optional)
Bok Choi
4 tbsp oil


1. Use a mortar and pestle to pound the coriander roots, garlic, peppercorns and salt to a rough paste.

2.Heat the oil in large pot. Add the garlic paste and the chicken and cook, turning frequently, for 3-4 minutes or until the chicken is just starting to colour.

3. Add the soy sauce, dark sweet soy sauce, star anise, chicken stock and sugar. Bring to a gentle simmer and cook for 30 minutes, skimming the surface occasionally.

4. In the meantime, soak the rice noodles in room temperature water.

5. Remove and reserve the chicken drumsticks. Strain the broth and pour it back into a clean pot. Taste and add fish sauce if you’d like extra seasoning. Add the pork balls (if using) and keep hot.

6. Bring a large pot of boiling water to the boil. Add a handful of soaked noodles, Asian greens and bean shoots and cook for barely a minute or until the noodles are just tender. Transfer to a serving bowl. Repeat with remaining portions.


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