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Soy-braised Chicken Noodle Soup

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This rich and delicious chicken noodle soup is so flavourful, you just want to slurp up those noodles and shredded chicken, along with fresh green veg and the final touch: soft-boiled eggs. The chilli powder adds spice, if you like it zingy.

WATCH THIS RECIPE

SOY-BRAISED CHICKEN NOODLE SOUP

PREP TIME

15 minutes
COOK TIME

1 hour 10 minutes
SERVES

4
Ingredients

1kg (2 lb) chicken pieces (a mixture of bone-in thigh pieces and chicken breast is best)

1 bunch coriander (with roots and leaves), carefully washed

5 garlic cloves

1 tsp black peppercorns

2 tbsp vegetable oil

¼ cup soy sauce

3 tbsp dark soy sauce

5 whole star anise

cooked thin egg noodles

steamed green vegetables (e.g. Chinese kale, bok choy, spinach)

crispy shallots

soft boiled eggs, halved

chilli powder

Steps
Step 1

Cut off coriander roots about 4cm along the stem.  Reserve coriander leaves for serving.

Step 2

Place coriander roots, garlic and peppercorns in a mortar and pestle and pound to a paste (you could also do this in a food processor).

Step 3

Heat oil in a pot large enough to hold the chicken pieces.  Fry the paste for 1 minute or until fragrant.  Add the chicken pieces and cook, turning, until golden brown.  Add soy sauces, star anise and 6 cups of water (or enough to cover the chicken pieces).

Step 4

Gently simmer for 1 hour or until chicken is tender and can be shredded with a fork.  Remove chicken from stock and shred the meat, discarding any bones.  Strain the stock and keep warm.

Step 5

To serve, divide cooked noodles and steamed greens among serving bowls.  Top with chicken meat and pour over the warm stock. Add crispy shallots, egg, reserved coriander leaves and chilli powder.

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