Fragrant Asian Chicken Soup

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Servings: 4
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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.

Ingredients

  • 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
  • Coriander leaves

Instructions

  1. Pour boiling water over noodles.
  2. Cut tofu into twelve pieces and drain on paper towel.
  3. 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.
  4. 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.

Notes

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.

Watch this video here as I prepare this dish in one minute and don’t forget subscribe to my YouTube channel.

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