This is a lovely Asian twist on traditional chicken soup, using one of my all-time favourite flavours: kaffir lime leaf. Ready in less than half an hour, it’s a great mid-week dinner option.
Serves: 4 or 6–8 children
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Servings
Prep time
Cook time
Recipe
Ingredients
- 300g soba noodles (or rice noodles to make the dish gluten-free)
- ½ cup dried shiitake mushrooms
- 1L chicken stock
- 2 kaffir lime leaves
- 3cm piece fresh ginger root, peeled & sliced into 4 thick discs
- 300g skinless chicken breast or thigh fillet, thinly sliced
- 2 tbsp fish sauce
- 2 tsp brown sugar
- Juice 3 limes (about 6 tbsp)
- 375mL coconut milk
- Basil leaves & red chilli slices, to garnish
Method
- Cook noodles in boiling water according to packet instructions. Drain and rinse with cold water. Set aside. Place dried mushrooms in small bowl and cover with boiling water. Set aside to soak.
- Place chicken stock, lime leaves and ginger slices in large stock pot. Bring to the boil, then turn heat down to medium and simmer for 5 mins to infuse flavours. Discard lime leaves and ginger slices.
- Drain mushrooms and add to stock along with chicken slices. Simmer for 5 mins until chicken is cooked through. Stir in fish sauce, brown sugar, lime juice and coconut milk and simmer for 1 min more until hot.
- Divide noodles between four serving bowls and ladle over hot soup. Garnish with basil and chilli and serve immediately.
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