Chicken Noodle Soup with Asian Flavors
298
Published 2024-04-16
And this is how I make it.
Ingredients:
1 free-range 1.4kg chicken
1 fresh Tom Ka herb & spice bundle (lemongrass, kaffir lime leaves, galangal, red chillies)
a piece of ginger (optional)
6 cups (1500ml) water
1 tablespoon roasted sesame oil
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons soy sauce
400ml can coconut milk
2 small heads of broccoli, cut into florets
and the stems from the broccoli, cut into strips
1 bunch broccolini, cut into pieces
½ cup spring onions, diagonally sliced, white parts
200 grams rice noodle sticks
Fried shallots (for garnish)
Red capsicum strips (for garnish)
Instructions:
Place the whole chicken into the slow cooker.
Bruise the lemongrass and add it to the cooker.
Add kaffir lime leaves, galangal, red chillies (1 or 2 depending on preference), and ginger (if available).
Pour in water and add roasted sesame oil.
Cover with the lid and cook on high for 6 hours or on low for 8 hours.
After cooking time, remove the chicken from the cooker.
To the slow cooker, add salt, brown sugar, soy sauce, and coconut milk.
Add broccoli, broccolini, and spring onions. Stir gently and cook for an additional hour on high.
Once the chicken has cooled, remove bones and pull apart the meat.
Prepare rice noodles according to package instructions.
After the additional hour of cooking, remove as many herbs and spices as possible.
Add cooked rice noodles to the pot. Adjust seasoning if necessary. I added another teaspoon of salt and one additional tablespoon of soy sauce.
Add chicken back to the pot. Stir gently and cook for a further 15 minutes on high.
Serve hot, garnished with fried shallots and red capsicum strips.
#chickennoodlesoup #slowcookerrecipe #chickensoup #comfortfood #comfortfoodrecipes #asianchickensoup
All Comments (4)
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❤
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Oh Lee, Give your Mum a hug from me, though I am a stranger, I can't do that to my Mum anymore😢. I lost her last Thursday.
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Comfort for who? Nahhhh not my cup of tea…I’ll pass
