It's winter here so soup is the order of the day – but actually
I like a good soup almost all year round.
Ingredients:
Fresh noodles
Leftover roast chicken (skin removed) & potatoes
Onion (I only use a little bit but most people would
use at least ½ an onion)
Ginger
Bacon pieces
Oil (tsp)
Chilli
Stock cube – chicken or vegetable
¼ cabbage, shredded
Handful of brussel sprouts (sliced)
Salt (or Fish sauce) /pepper/cayenne pepper
Soy sauce
Lemon juice
Crispy onions for garnish along with some leaves of Brussel
sprouts
Method:
Gently fry off the onions, chopped ginger, bacon fat
and a touch of chopped chilli in a teensy amount of oil.
Once it is all sweated down, add water (which if you
are in a hurry you could boil first in a kettle) and your stock cube.
Add the leftovers all sliced to bite sized plus the
shreeded cabbage and the sliced Brussel sprouts.
Bring to just under a boil and then add your fresh
noodles. They only need about 5 minutes
to cook.
Season to taste with salt or fish sauce, pepper and
cayenne pepper. Taste again and if the
broth still needs more depth add a splosh of soy sauce and a squirt of lemon
juice to brighten.
Garnish with a sprinkling of store bought crispy onions
and a few leaves from the Brussel sprouts.
A comforting bowl of chicken soup is always good, no matter the time of year. Aloha!
ReplyDeleteEveryone likes a good chicken noodle soup recipe! Hope it warming in your cold weather! It's HOT here
ReplyDeleteI like soup all year round too (except when it's REALLY hot out)
ReplyDelete