Health­ier creamy chicken noo­dle soup

Central and North Burnett Times - - LIFE­STYLE - Recipe by Ali­son Adams Photo by Brett Stevens

THIS com­fort­ing one-pot soup is full of nour­ish­ing in­gre­di­ents like chicken and gin­ger, plus it’s lower in calo­ries to boot.

SERVES: 4 PREP: 15 min­utes COOK: 35 min­utes


100g dried rice ver­mi­celli noo­dles

2 tsp ex­tra vir­gin olive oil 2 (about 400g) small chicken breast fil­lets 4cm-piece fresh gin­ger, peeled, juli­enned

2 gar­lic cloves, crushed

2 tbsp yel­low curry paste 400g sweet potato, peeled, cut into 1.5cm


1.5L (6 cups) salt-re­duced chicken-style liq­uid stock 270ml can light co­conut cream 1 tbsp light soy sauce

½ wom­bok (Chi­nese cab­bage), thinly shred­ded 2 green shal­lots, trimmed, very finely sliced

Fresh co­rian­der sprigs, to serve Long fresh red chilli, sliced, to serve (op­tional)


1. Place the noo­dles in a heat­proof bowl. Pour over enough boil­ing wa­ter to cover. Set aside for 5–7 min­utes or un­til ten­der. Drain.

2. Mean­while, heat the oil in a wok over medium-high heat. Sea­son the chicken and cook for 6 min­utes

each side or un­til cooked through. Trans­fer to a plate and cover with foil to keep warm.

3. Add the gin­ger and gar­lic to the wok and stir-fry for 1 minute or un­til soft­ened. Add the curry paste and stir-fry for 30 sec­onds or un­til aro­matic. Add the sweet potato, stock and co­conut cream. Bring to the boil and then re­duce heat to low. Sim­mer for 15–20 min­utes to al­low the flavours to de­velop. Stir in the soy sauce.

4. While the soup is sim­mer­ing, slice the chicken. Di­vide the cab­bage and noo­dles among serv­ing bowls. Pour over the soup and top with sliced chicken, shal­lot, co­rian­der and chilli, if us­ing.

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