Eat: Chicken noodle gets a Southeast Asian twist in this delicious thermos-ready soup.
Chicken noodle soup is one of those dishes that everyone loves. This particular version takes Simran back to her childhood growing up in Singapore. She remembers rushing to the school canteen at recess to get in line for a bowl of this comforting, delicious soup. It cost next to nothing, but it always fortified her and sent her back to class ready to face more academic instruction. We’ve simplified the cooking process in this recipe by using a supermarket rotisserie chicken (or any leftover chicken you may have). The delicious Southeast Asian flavors come from fresh ginger, star anise, sesame oil and bok choy (or another Asian leafy green, if you prefer). Simran grew up with macaroni in her chicken soup, but feel free to vary the type of pasta.
It’s the condiments and toppings that make the dish. We usually end up piling on scallions, fresh cilantro, homemade croutons (which are, after all, simply fried bread cubes), crispy shallots, tons of green chiles and sambal, a Southeast Asian chilebased sauce available in well-stocked markets, such as Whole Foods. Packed in a thermos, this riff on the chicken noodle theme makes a satisfying lunch, whether you’re picnicking outdoors on a crisp fall day or eating at your desk.
Asian-Style Chicken Noodle Soup
Serves 4 INGREDIENTS
8 cups chicken stock
1 thick slice of ginger
1 or 2 star anise pods
1 cup carrots, diced into ¼-inch cubes 4 heads baby bok choy, stems diced, leaves left whole
2 cups shredded rotisserie chicken
2 to 3 cups cooked elbow macaroni or other pasta
Several drops toasted sesame oil
Salt and pepper, to taste Garnishes: Fried bread croutons, crispy shallots, cilantro sprigs, soy sauce, sliced green chiles, sambal, sliced scallions DIRECTIONS
In a large saucepan, combine the chicken stock, ginger, star anise, carrots and bok choy stems. Bring the stock to a boil, then reduce the heat to medium and simmer for about 5 minutes, until the carrots and bok choy stems are tender. Discard the ginger and star anise.
Drop the whole baby bok choy leaves into the hot stock and blanch them for about 1 minute, until they wilt and become a shade darker in color. Remove the blanched leaves from the stock and set them aside on a plate. Combine the shredded chicken and cooked pasta, reheating them, if necessary. Season with a few drops of toasted sesame oil, then divide the chicken and pasta among four bowls. Add the hot stock, dividing the simmered carrots and diced bok choy stems among the bowls as well. Garnish with the blanched bok choy leaves and additional condiments of your choice.