Spicy noo­dle soup

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $5.15 Time to make 25 min dairy free di­a­betes friendly

1 medium white onion, thinly sliced 2 ta­ble­spoons red curry paste 100g shi­take mush­rooms, sliced 2 x 200g chicken breast fil­lets, trimmed 2 cups re­duced-salt chicken stock 180g dried udon noo­dles 150g snow peas, halved 2 bunches pak choy, trimmed, cut into 4cm lengths Lime juice, to taste ¼ cup fresh co­rian­der leaves, to gar­nish (op­tional)

1 Lightly spray a large saucepan with olive oil and place it over medium-high heat. Sauté onion for 5 min­utes, or un­til soft­ened. Add paste and cook, stir­ring, for 2 min­utes, or un­til fra­grant. 2 Add mush­rooms and cook, stir­ring, for 1 minute. Add chicken breasts, chicken stock and 3 cups of wa­ter, and bring to the boil. Re­duce heat to low and sim­mer, par­tially cov­ered, for 10 min­utes, or un­til the chicken is cooked through. Trans­fer chicken to a clean board and set aside to cool slightly. Shred the chicken. 3 Mean­while, cook the noo­dles in a saucepan of boil­ing wa­ter ac­cord­ing to packet in­struc­tions, or un­til al dente. Drain well. 4 Add shred­ded chicken, snow peas and pak choy to the soup, and sim­mer for 1–2 min­utes, or un­til greens are just ten­der. Stir through lime juice to taste. 5 Di­vide noo­dles and soup be­tween 4 bowls. Gar­nish with co­rian­der leaves, if us­ing.

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