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Asian chicken & prawn long soup
3 stars - based on 1 reviews
Photography and props styling Katie Quinn Davies
- 6 cups chicken stock
- 1½ cups water
- 2 chicken breasts
- 1½ tbsp light soy sauce
- 2 garlic cloves, peeled & bruised
- 1cm piece fresh ginger
- Few drops sesame oil
- 20g dried shiitake mushrooms
- 250g dried thin egg noodles
- 12 medium green prawns, washed thoroughly, peeled & deveined
- 1 bunch gai choy, trimmed & sliced
- 100g bean sprouts
- 2 green onions, sliced
- Handful fresh coriander leaves
- Sharp knife
- Medium saucepan
- Chopping board
- Medium mixing bowl
- 4 serving bowls
Poach chicken In saucepan, bring stock and water to simmer over medium-high heat. Add chicken breasts and poach for 10 to 12 mins until cooked. Remove from stock and set aside on board. Add soy sauce, garlic, ginger, sesame oil and mushrooms to stock. Simmer for 10 mins until mushrooms are tender.
Soak noodles Meanwhile, boil full kettle. Place noodles in bowl and cover with boiling water. Set aside until just tender, about 5 to 8 mins. Use fork to gently separate. Drain in colander and rinse under cold water. Add prawns to stock and cook for 1 min. Stir through gai choy and simmer for about 2 mins until wilted.
Serve Place a nest of noodles in each serving bowl. Ladle broth over top – leaving out ginger and garlic. Slice chicken and place on top of noodles. Top with bean sprouts, green onions and fresh coriander leaves. Enjoy!
Note Gai choy is an Asian cabbage that's available all year round. It makes a great addition to this recipe as it gives the soup a hot mustardy kick.Gai choy is an Asian cabbage that's available all year round. It makes a great addition to this recipe as it gives the soup a hot mustardy kick.