Chicken soup with rice noodles

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 12
Servings 4
Time 10 minutes

Ingredients

  • 1
    medium chicken
  • 5
    cm
    piece of fresh ginger, peeled and sliced
  • 2
    onions, thinly sliced
  • 30
    ml
    fish sauce
  • 6
    peppercorns
  • 400
    g
    rice noodles
  • 2
    spring onions, finely sliced
  • 1
    lime or lemon, quartered
  • 2
    red chillies, sliced
  • bunch of mint
  • bunch of fresh coriander
  • fresh bean sprouts, trimmed
 

Method

2 hours 50 minutes
 
1 Put chicken, 4 litres of water, salt, ginger and onion in a large pot and bring to the boil. Skim off any froth, lower the heat and simmer for 45 minutes. 2 Remove the chicken. Cut off breasts and legs and set aside. Return the carcass to the pan. Add fish sauce and peppercorns and cook gently for 2 hours, skimming if necessary. Strain stock through a fine sieve. 3 Bone the chicken breasts and legs, and finely slice the meat. 4 Parcook noodles, if necessary. Bring stock to the boil, add noodles and simmer for 2 to 3 minutes. Divide between 4 soup bowls, add sliced chicken and top with spring onions. 5 Put lime quarters, chillies, mint, coriander and bean sprouts in separate bowls and let your guests add these to their soup, according to taste. Serves: 4 Preparation time: 10 minutes Cooking time: 2 hours 50 minutes
 

Read more on: poultry  |  soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.