Ingredients (serves 4):
Directions:
- 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
Directions:
- 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.
- Add the stock and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender.
- 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.
- 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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