Chicken Noodle Soup (Serves 4)
Ingredients:
- 1 packet Asian Home Gourmet Vietnamese Pho SpicePaste©
- 450g (1 lb) chicken thigh or drumstick
- 150g (5 oz) dried rice noodles or any noodles of your choice (cook according to pack instructions). Portion into 4 bowls and set aside.
- 50g (½ cup) lightly blanched bean sprouts,
- 1 medium-sized onion, cut into quarters
- 880ml (4 cups) water
- ¼ tsp sesame oil as seasoning (optional)
- 2 tbsp fried sliced garlic or shallot, sliced chillies and spring onion, basil or mint leaves as garnish
Method:
- 1. Boil water and onion in a saucepan. Add chicken, cover and simmer on medium heat for 20 minutes or until cooked. Remove chicken and season with sesame oil. Shred the chicken and set aside.
- Strain chicken stock to remove solids. Reserve 3½ cups (750ml) chicken stock.
- Stir SpicePaste© into chicken stock and bring to a boil. Pour soup over noodles with shredded meat and bean sprouts. Garnish and serve hot.
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