Chicken & Star Noodle Soup

Ingredients (serves 4):
  • 2 tsp olive oil
  • 1/2 small brown onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 2 small (about 200g each) single chicken breast fillets, thinly sliced across the grain
  • 1L (4 cups) chicken stock
  • 200g fresh rice noodle sheets
  • 2 green shallots, ends trimmed, thinly sliced diagonally

  1. Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring, for 5 minutes or until carrot softens. Add the chicken and cook, stirring, for 5 minutes or until chicken is brown all over.
  2. Add the stock and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender.
  3. Meanwhile: fold rice noodle sheets in half lengthways. Use a 3.5cm-diameter star-shaped pastry cutter to cut star shapes from the rice noodle sheets.
  4. Add star noodles and half the shallot to the soup. Simmer, stirring occasionally, for 5 minutes or until rice noodles separate and are heated through. Ladle soup among bowls. Top with remaining shallot and serve immediately.

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