Delicious meals don’t get much easier than this! It’s everything chicken soup should be too — warm, comforting and good for the soul.
For 3-4 servings:
2 cups hot water
2 Tbsp light soy sauce
2 tsp sesame oil
2 tsp chicken stock powder
2 cloves garlic
2-3cm piece of ginger, chopped
400-500g skinless, boneless chicken thighs
400-500g Singapore or Hokkien Noodles
3 cups hot water
1 medium carrot julienned
1-2 cups shredded cabbage (or 2-3 baby bok choy), roughly chopped
1. Put the hot water in a large pot. Add the soy sauce. sesame oil, stock powder, garlic, ginger and star anise (if using)
2. Heat the mixture to boiling, then add the whole chicken thighs. Cover; and simmer for 5-10 minutes or until the chicken is cooked through, Lift the chicken from the pot and set aside until is cool enough to handle
3.While the chicken cools. place the noodles in a large bowl and cover them with boiling water and leave them to soak for a few minutes before draining. Divide the drained noodles between serving bowls
4. Add the remaining water to the pot, then add the carrot and the cabbage or bok choy. Simmer for a few minutes or longer or until the vegetables are tender.
5. Slice the cooked chicken and return it to the soup. Bring the soup to a gentle boil, then ladle it into tne serving bowls over the noodles. Gamish with a spnnkling of chopped coriancer leaves and/or spring onions and serve immediately
Serve immediately.