Asian chicken noodle soup recipe

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 25 minutes

Ingrediënten

½ oz. garlic (minced (about 4 medium cloves)

2 ⅕ oz. shallot (thinly sliced (about 1 large shallot)

⅗ oz. fresh ginger (grated)

5 oz. carrot (julienned (about 1 large carrot)

3 ½ oz. fresh shiitake mushrooms (sliced)

15 oz. baby bok choy (about 3 heads)

2 to 3 cups shredded cooked chicken (or leftover turkey)

5 to 6.3 oz. dry rice noodles (wheat noodles, or ramen noodles (about 2 bundles or small packets; see notes)

2 tbsp. toasted sesame oil

Coarse sea salt

32 oz. chicken stock (or bone broth)

2 tbsp. fish sauce (or to taste)

Half one whole lime juice (plus more to taste)

Chopped cilantro (for garnish, optional)

1 to 2 jalapeño peppers (thinly sliced, optional)

Instructies

Prepare the ingredients: Place the garlic and shallot in one bowl. Place the ginger, carrot, and shiitake mushrooms in a second bowl. Quarter the baby bok choy lengthwise, rinse well, and set aside to drain. Shred the chicken or turkey.

Cook the noodles: Prepare the noodles separately according to the package instructions. Drain well. If you are not serving them right away, toss them with a small amount of oil to prevent sticking.

Sauté the aromatics: Warm a medium to large soup pot over low heat. Add the toasted sesame oil. Add the garlic, shallot, and 2 small pinches of salt. Sauté over medium heat until fragrant, about 15 seconds.

Add the vegetables: Add the ginger, carrot, and shiitake mushrooms. Season with another 2 small pinches of salt. Sauté for about 2 minutes.

Simmer the broth: Add the chicken stock. Cover the pot and bring it to a simmer over medium heat, about 4 to 5 minutes.

Add the chicken and bok choy: Add the shredded chicken or turkey. Nestle the baby bok choy into the broth stem-side down, so the pieces stand upright with the leafy tops above the broth. Simmer for about 1 minute to give the stems a head start. Gently submerge the entire bok choy, including the leaves, and simmer for another 30 seconds. The stems should be crisp-tender and the leaves softened but not mushy.

Season the soup: Add 1 tablespoon of fish sauce. Taste and add the second tablespoon if needed. Turn off the heat and stir in the lime juice.

Serve: Divide the cooked noodles among four serving bowls. Ladle the hot soup, chicken, and vegetables over the noodles. Garnish with jalapeño and cilantro, if using. Serve hot.

Voedingswaarde

• Calorieën: 397 kcal
• Totale vet: 14 g
• Verzadigd vet: 3 g
• Onverzadigd vet: 10 g
• Cholesterol: 53 mg
• Natrium: 1080 mg
• Totale koolhydraten: 41 g
• Voedingsvezels: 3 g
• Totale suikers: 5 g
• Eiwit: 30 g