Mushroom, Chicken Noodle Soup

  • Serves: 4
  • Cooks In: 30 minutes
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Ingredients

2 tbs olive oil
2 chicken breast fillets, trimmed
400g button mushrooms, halved (use a combination of white & Swiss brown)
2 garlic cloves, crushed
1 red chilli, finely chopped
1 green chilli, finely chopped
1 tbs finely grated fresh ginger
5 cups chicken stock
375g pkt rice-stick noodles
2 limes, juiced
2 tbs fish sauce
3 tsp brown sugar
100g baby spinach leaves
coriander leaves, lime & chopped chilli, to serve

Method

1

Heat a non-stick frying pan over medium-high heat. Add 2 tsp oil and the chicken. Cook 3-4 minutes each side or until golden and cooked through. Remove the pan from the heat, cover and set aside to stand 10 minutes.

2

Meanwhile, heat the remaining oil in a large saucepan over high heat. Add the mushrooms and cook 4-5 minutes until they start to colour. Add the garlic, chilli and ginger, and cook, stirring, for 2 minutes or until fragrant. Add stock. bring to the boil. Reduce heat to low, cover and simmer for 10 minutes.

3

Place the noodles in a bowl. Cover with boiling water and stand 5 minutes until noodles soften then drain and keep warm. Shred the chicken and add to the stock with the combined lime juice, fish sauce and sugar, simmer 2-3 minutes until chicken is warmed through.

4

Add the spinach to the soup then remove from the heat. Pile the noodles into warmed soup bowls, ladle over the soup. Top with coriander and serve with lime wedges & extra chilli, if desired.

Ingredients

 2 tbs olive oil
 2 chicken breast fillets, trimmed
 400g button mushrooms, halved (use a combination of white & Swiss brown)
 2 garlic cloves, crushed
 1 red chilli, finely chopped
 1 green chilli, finely chopped
 1 tbs finely grated fresh ginger
 5 cups chicken stock
 375g pkt rice-stick noodles
 2 limes, juiced
 2 tbs fish sauce
 3 tsp brown sugar
 100g baby spinach leaves
 coriander leaves, lime & chopped chilli, to serve

Directions

1

Heat a non-stick frying pan over medium-high heat. Add 2 tsp oil and the chicken. Cook 3-4 minutes each side or until golden and cooked through. Remove the pan from the heat, cover and set aside to stand 10 minutes.

2

Meanwhile, heat the remaining oil in a large saucepan over high heat. Add the mushrooms and cook 4-5 minutes until they start to colour. Add the garlic, chilli and ginger, and cook, stirring, for 2 minutes or until fragrant. Add stock. bring to the boil. Reduce heat to low, cover and simmer for 10 minutes.

3

Place the noodles in a bowl. Cover with boiling water and stand 5 minutes until noodles soften then drain and keep warm. Shred the chicken and add to the stock with the combined lime juice, fish sauce and sugar, simmer 2-3 minutes until chicken is warmed through.

4

Add the spinach to the soup then remove from the heat. Pile the noodles into warmed soup bowls, ladle over the soup. Top with coriander and serve with lime wedges & extra chilli, if desired.

Mushroom, Chicken Noodle Soup

Tags:

 Asian, Chicken, Dinner, Soup

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