Chicken Noodle Soup
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 carrot , sliced into thin sticks
- 1 turnip , sliced into thin sticks
- 1 tbsp vegetable oil
- 4 cups chicken stock
- 4 skinless chicken thigh fillets
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 3 tsp brown sugar
- 1 bunch baby bok choy , washed and stocks separated
- 450 g fresh thin chinese egg noodles
Heat oil in a large saucepan over medium-high heat. Add ginger and garlic and stir for about 15 seconds. Add chicken stock and bring to the boil.
Reduce heat to medium-low and add chicken thighs to the stock. Cook for 5-7 minutes until cooked through. Remove chicken and slice.
Add, soy sauce, sesame oil and brown sugar to the stock. Increase heat and bring to the boil.
Add green vegetables and heat until wilted, about 1 minute.
Add the noodles to the saucepan and loosen with a fork. Simmer for about 2 minutes until they soften slightly.
Return the chicken to the soup to heat through
Serve the noodles in bowls, sprinkled with spring onion, cilantro or parsley if you like.