healthy choice
Vietnamese-style chicken soup
recipe by
suzannah smart // smart dietetics
This is one I make when we feel like something a bit different and special. I get requests for it all the time because it’s so delicious and it’s Richie’s favourite!
6 Serves
Ingredients
- 2L salt reduced, good quality chicken or vegetable stock
- 1 large fresh red chilli, deseeded and thinly sliced
- 4cm piece of fresh ginger, peeled and grated
- 40g dried shiitake mushroom slices
- 425g tin baby corn spears, drained and rinsed (or one tray of fresh)
- 4 cloves garlic, finely diced
- 2 eggs
- 6 tablespoons cornflour
- 500g chicken breast, thinly sliced (replace with tofu for a vegetarian version)
- 3 bunches bok choy, chopped
- 270g ramen noodles (or gluten free alternative)
- 1 bunch coriander, roughly chopped
- 4 spring onions, thinly sliced
Method
- Place stock, chillies, ginger, mushrooms, corn and garlic in a large saucepan and bring to the boil on the stove over a high heat.
- Meanwhile, whisk the eggs in a bowl. In a separate bowl, mix cornflour together with enough water to make a smooth paste (about two to four tablespoons of water).
- When the stock is boiling, start stirring the pot whilst slowly pouring in the eggs, continuing to stir the whole time. Repeat process with the cornflour paste. This will thicken the stock nicely.
- Add the chicken, cook about five minutes then add the bok choy. Cook for another five minutes until the chicken is cooked and the bok choy is just wilted. Meanwhile, cook ramen noodles according to packet instructions.
- To serve, split ramen noodles between bowls, top with soup then garnish with coriander and spring onions.
