FAST & FRESH WEEK­NIGHT WIN­NERS

When time is short, whip up oneon of th­ese quick and eeasy meals

Woman’s Day (Australia) - - Food To Love -

HOT & SOUR CHICKEN NOO­DLE SOUP

SERVES 4 PREP 15 MINS COOK 10 MINS COST $$$

1 ½ cups chicken stock

1.5 litres wa­ter

3 kaf­fir lime leaves, torn in half 10cm stick lemon­grass, halved length­ways 3cm piece gin­ger, thinly sliced

1/3 cup tom yum paste 2 tbsp fish sauce

½ cup lime juice

1/3 cup brown sugar 200g dried rice stick noo­dles 400g baby buk choy, quar­tered 200g shi­itake mush­rooms, thinly sliced 400g chicken breast fil­lets, thinly sliced

3 small red Thai chill­ies, thinly sliced

¼ cup co­rian­der leaves

1 Place stock, wa­ter, lime leaves, lemon­grass and gin­ger in a large saucepan. Bring to boil. Re­duce heat and sim­mer, cov­ered, 5 mins. Re­move lemon­grass and gin­ger with a slot­ted spoon. Stir in paste, re­turn to boil. Stir in fish sauce, juice and sugar.

2 Mean­while, place noo­dles in a large heat­proof bowl. Cover with boil­ing wa­ter, stand 5 mins un­til ten­der. Drain.

3 Add buk choy to stock mix­ture with mush­rooms, chicken and two of the sliced chill­ies. Sim­mer 4 mins un­til chicken is cooked through. Stir in noo­dles, sim­mer un­til hot. Sea­son to taste.

4 Serve topped with re­main­ing chilli, co­rian­der and a squeeze of lime, if liked.

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