Asian chicken noodle soup recipe

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

½ oz garlic minced (about 4 medium cloves)

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

⅗ oz ginger grated

5 oz. carrot julienned (about 1 large carrot)

3 ½ oz fresh shiitake (sliced)

15 oz. baby bok choy (about 3 whole bundles)

2-3 cups shredded and cooked chicken (or leftover turkey)

14 oz. rice noodles (ramen noodles, or shirataki noodles)

2 tbsp toasted sesame oil

Coarse sea salt (to taste)

32 oz chicken stock

2 tbsp fish sauce (or to taste)

Half one whole lime juice (or to taste)

Garnish cilantro (chopped, optional)

1-2 whole Jalapeno pepper (sliced, optional)

步驟

Prepare the garlic and shallot in one bowl. Ginger, carrot, and shiitake in another bowl. Halve or quarter the bok choy, rinse and set aside to drain well. Shred the chicken and set aside.

Boil

Prepare the noodles by following the package instructions. If the noodles need to be boiled, cook them in a separate pot. Drain well and toss the noodles with a little oil to prevent them from sticking.

Saute

Preheat a medium to large soup pot over low heat, when it feels warm, add the toasted sesame oil. Saute garlic and shallot with 2 small pinches of salt over medium heat until fragrant, about 10 seconds.

Saute

Add the ginger, carrots., and shiitake. Season with 2 small pinches of salt. Saute about 2 minutes.

Simmer

Add the stock. Cover with a lid. Lower the heat to medium-low and bring it to a gentle simmer, for about 4-5 minutes.

Add the cooked chicken (or turkey) and the bok choy. Simmer for another 1 minute or until the bok choy stems turn a deeper green color yet still crunchy. Add the noodles.

Serve

Season with fish sauce to taste, one tablespoon at a time. Off heat, drizzle with lime juice, and garnish with jalapeno and cilantro. Serve hot or warm.

營養

• 卡路里: 184 kcal
• 總脂肪: 7 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 6 g
• 膽固醇: 40 mg
• 鈉: 617 mg
• 總碳水化合物: 10 g
• 膳食纖維: 2 g
• 總糖: 4 g
• 蛋白質: 20 g