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Introduction

This soup is perfect after a long day at work when time is short, use homemade or shop bought stock, the chicken can be leftovers from a roast or simply poach the chicken in the stock beforehand.

Method

Pour the chicken stock into a pan.

Add the lemongrass, garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow to infuse

Add the shredded chicken to the stock with the egg noodles

Simmer the broth for 2-3 minutes, or until the noodles are tender and the chicken is hot

Add the greens & spring onions then add to taste the soy sauce & simmer for a further minute or so.

Finally add bean sprouts.

Serve straight away piping hot into deep bowls and serve with a sprinkling of chilli.