Ingredients
- 4 1/4 pint( 4 pint ) of water or chicken stock ( I used 1/2 water 1/2 store bought chicken stock- Campbells low salt)
- 1 x 2 2/3 lb whole chicken ( 2 2/3lb)
- 5 stalks of green onion
- oz (1 Tablspoon) grated ginger
- 2 cloves garlic
- 1/4 cup light soy ( if available other wise plain old soy sauce)*
To finish
- 1 small carrot shredded or julienned
- 1 packet of ramen noodles, discard the seasoning packet (3oz or 3oz)
- 1 cup of beansprouts
- 1 Tablespoon of grated ginger
- 1-2 stalks green onion ( julienned)
- 1 1/2 cups chicken shredded
- 1 cup or picked coriander
- 1 teaspoon sesame oil
- 1 Tablespoon soy sauce
- salt
Instructions
Soup base
- Put the stock and water in a deep pot with the drained and patted dry chicken, 5 stalks of shallots, garlic , 1/4 cup of soy and ginger. Bring this up to the boil, put on the lid and turn to very low and let it simmer gently for 30 minutes, then turn it off and stand with the lid on for 15 minutes.
- The chicken will be perfectly cooked if it is 1.2kg ( 2.64lb) (if it is bigger it will need a little bit longer or smaller a shorter time). Take the chicken out of the stock. Make the soup immediately or store away at this point for later use
To finish : soup measurements for two
- Put 4 cups of broth into a pot. Bring this to the boil and immediately add 1 Tablespoon soy sauce, julienne carrot, noodles and ginger. Boil gently until the noodles are just done ( about 5 minutes)
- Add 1 1/2 cups of shredded chicken and the sesame oil. Take off the heat and taste. If you have light soy you will need a little salt added. The darker heavier soys are sometimes saltier please taste.
- Just before ladling into bowls add bean sprouts, chopped shallots and coriander
Recipe and Photo: My Kitchen Stories / CC BY-SA
