Asian Style Chicken Noodle Soup

How is your week (or should that be month?) or healthy eating coming along?  Hopefully better than mine after a series of slip-ups involving a chocolate brownie, some pancakes and chocolate ginger biscuits… Oh dear.

Onwards and upwards though and without further ado, I present healthy recipe number 2 of the week: Chicken Noodle Soup.

If you’re looking for something quick, delicious, warming and also healthy, this recipe by Bill Granger is perfect.  You pile bowls high with pak choi, egg noodles, and shredded roast chicken, pour over a delicious broth made of chicken stock, oyster sauce and lime juice, then sprinkle some diced red onion, chillies and coriander leaves on top.  It takes all of 15 minutes to put together.  If you don’t have any left over roast chicken to hand you can swap in some prawns instead to keep the recipe nice and speedy.

It really does feel restorative and health giving – perfect for these dark January days.

Asian Style Chicken Noodle Soup

Recipe adapted very slightly from Bill Granger’s original

Serves 4

1.5 litres chicken stock
4 tablespoons oyster sauce
2 limes, juice of 1 and quarter the other to serve in wedges
2 teaspoons caster sugar
4 pak choi, shredded diagonally
250g medium egg noodles, cooked according to pack instructions
300g cooked chicken, shredded
10g coriander, leaves only
1/2 red onion, peeled and finely diced
1 red chilli, deseeded and finely sliced

To make:

1.  Bring the chicken stock to the boil over a high heat in a saucepan.  Add the oyster sauce, the juice of one of the limes, and caster sugar and stir well.

2.  In large warm bowls, pile up the noodles, chicken, and pak choi before spooning over the chicken stock broth.  Sprinkle over the red onion, chilli and coriander and serve with a wedge of lime.