Page 81 - Homes amp Gardens UK February 2021

CHICKEN NOODLE
SOUP WITH A
GINGERED BROTH

SERVES 4
1.4 litres good chicken stock, fresh if
possible
6cm piece ginger, peeled and sliced into
fine matchsticks
3 sticks lemongrass, trimmed and
finely sliced
1 carrot, sliced into coins or matchsticks
1 red chilli, finely sliced
1 tsp caster sugar
1 tbsp soy sauce, plus extra to serve
2 tsp oyster sauce
3 nests fine egg noodles
2 large, skinless, boneless chicken
breasts, sliced into thin strips
1 lime, sliced into wedges, to serve
A handful of fresh bean sprouts, to serve

■ In a large saucepan, simmer the
stock, half the ginger and half the

lemongrass for about 20 minutes to
infuse and concentrate the flavours.
■ Add the remaining ginger and

lemongrass with the carrot and chilli
and simmer for a further 5 minutes.
Season with the sugar, soy and oyster
sauce. Add the noodles and simmer

for a minute, then add the chicken,
reduce the heat and poach gently for
another 3 minutes or so, until the

noodles and chicken are cooked.
■ Ladle into bowls and serve with
lime wedges, bean sprouts and

extra soy sauce, to season to taste
at the table.

80 H O M E S A N D G A R D E N S . C O M