Chicken and vegetables are poached in a light, tangy and refreshing soup. Adding the noodles make it into a meal. If you want more flavour, let the stock cool overnight for the flavours to infuse together.
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400ml chicken stock
1 whole star anise
20g fresh grated ginger
1 clove fresh crushed garlic
3-4 coriander roots, washed plus a few leaves
2cm piece of lemongrass (the white bit) chopped
1 tsp tamarind pod or paste
100g lean chicken breast cut into 25g strips
50g noodles, cooked
4 leaves of bok choy, medium size
30g grated carrot
15g grated Daikon
5-6 leaves of Vietnamese mint (rau ram or laksa leaves)
Warm the chicken stock and then put in the first six items after chicken stock and infuse by bringing to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.
Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.
Serve with the sprouts, mint and chilli on the side.