Asian Chicken Soup
Over a year ago
4,577 views
Prep: 15 mins
Cook: 20 mins
Serves: 4
Ingredients
- 500 g Leftover roast chicken
- 4 Black peppercorns
- 1 Onion
- 2 Carrot
- 1 Parsnip
- 1 sprig Lemon grass. bruised
- 4 cm Ginger. peeled and sliced
- 1 tin coconut milk
- 2.5 Juice of limes
- 2 tbsp. Fish sauce
- 130 g Rice noodles. cooked
- 1 bunch Coriander
- 2 chicken stock cube
Accompaniment
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Description
Lovely sour and creamy, soup using leftover chicken.
Method
-
1
1. Dissolve the chicken stock cubes in 0.5 litres water. Place the whole onion diced carrot and parsnip and cook it until the vegetables soft.
2. Place in the lemon grass and ginger.
3. Bring to the boil.
4. Add the coconut milk, lime juice, fish sauce and chicken meat. Warm through. Serve in bowls with cooked noodles, sprinkled with coriander.
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