Chicken Noodle Soup

Soothe body and mind with this Asian-inspired twist on an old favourite.

Ingredients

200g vermicelli rice noodles
1½ litres homemade chicken stock
1 cup broccoli florets
1 cup bean sprouts
1 cup poached chicken, torn into fine strips
4 tsp store-bought fried shallots (available from supermarkets and Asian grocers)
4 tbs fresh coriander, chopped
4 sprigs Thai basil
2 red chillies, sliced
1 tbs rice vinegar

Method

Place noodles in a large bowl; cover with cold water. Leave to soak for 15 minutes.

Bring a large saucepan of water to the boil; add noodles and stir for 30 seconds. 

Drain and divide among 4 serving bowls. 

Heat stock to a rolling boil. Add broccoli and bean sprouts; cook for 2 to 3 minutes. 

Arrange chicken on top of noodles. Pour hot stock and vegetables over chicken. Top with fried shallots, coriander and basil. 

Sprinkle chilli with rice vinegar and scatter into soups before serving.

Nutritional info per serving
1,283 kJ (306 cal), 17g protein, 46g carbs, 4g fibre, 5g fat (1g sat fat), 885mg sodium