Fragrant Asian Chicken Soup
This is really a fast version of a pho, a traditional Vietnamese soup. It’s wonderful comfort food, easy to digest and you can experiment by adding different vegetables or noodles.
Preparation: 10 minutes
Cooking: 10 minutes
2 bundles (85g) rice vermicelli noodles
300g silken or firm tofu
4 cups (1 litre) chicken stock or consomme
5cm piece ginger, peeled and thinly sliced
1 star anise
1 tablespoon (20mls) gluten-free Kecap Manis
100g fresh shiitake mushrooms, sliced
1 red chilli, deseeded and chopped finely + extra to garnish
1 bunch asparagus, trimmed, cut in 2cm slices
1 large (300g) chicken breast, sliced thinly
4 green onions (shallots), sliced
- Pour boiling water over noodles.
- Cut tofu into twelve pieces and drain on paper towel.
- Combine stock, ginger, star anise and Kecap manis in a large saucepan and bring slowly to simmering point. Add mushrooms, chilli, asparagus and chicken and poach gently until chicken is cooked through, about 5 minutes. Check seasoning. You may wish to add some fish sauce.
- Drain noodles and divide amongst four soup bowls. Cut tofu into 12 rectangles and place 3 on top of each bowl. Ladle over the hot soup and garnish with green onions and coriander leaves.
Lyndey’s Note: You could use dried shiitake mushrooms in place of fresh, but rehydtrate in boiling water for 10 mins before use. If asparagus is not in season, replace with snake beans or green beans.