Chicken & Mushroom Broth with Noodles

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I believe eating a healthy broth really nourishes your body and soul. I love that in one sitting you can eat your quota of vegetables for the day. I used a pressure to cook the broth, it takes under an hour to make. If you don’t have one, no fret, cooking it on the stove will do 🙂

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INGREDIENTS

For the broth:

5 garlic cloves, roughly chopped
1 big thumb of ginger, grated
2 spring onions, roughly chopped
1-2 red chillies, roughly chopped
1 stick of lemongrass, roughly chopped
2 star anise
1/2 tsp whole coriander seeds
1/2 a bunch of fresh basil
1 tbsp light soy sauce
1 tbsp mirin
1 tbsp fish sauce
1/2 tsp sesame oil
6-7 free range skinless chicken thighs/legs
1/2 tsp ground pepper
2 litres chicken stock
1 tbsp dried mushrooms (optional)

400g rice vermicelli noodles/ zucchini noodles
5 radishes, thinly sliced
5 spring onions, chopped
1 punnet sugar snap peas, cut lengthways
1/2 a punnet bean sprouts
4 red chillies, finely chopped
1/2 a bunch of basil, shredded
1 packet shiitake mushrooms, sliced
Soya sauce


METHOD
Serves 5
Preparation 10 minutes
Cooking time 1 hour


Prepare all the elements for the broth, if you’re using a pressure cooker place all the ingredients into the bowl and cook for 30 minutes. If you’re cooking the broth on the stove, place all the ingredients in a heavy based pot on low heat (YOU DO NOT WANT THE BROTH TO BOIL). Cook for 40-50 minutes.

While the broth is cooking prepare all your fresh ingredients and place in little bowls, take to the table.

Once the broth is ready, place a sieve on top of a large bowl and drain. Take all the chicken out and place on a chopping board, throw away the other ingredients. Place a large pot on low heat, pour in the clear broth and chuck in the sliced mushrooms.

Boil the kettle, cover and soak the vermicelli noodles for 3-4 minutes, then drain. If you’re using zucchini noodles, follow packet instructions and drain.

Once the chicken has cooled a bit, using 2 forks pull the chicken off the bones and place the meat in the broth.

To serve, laddle the broth into individual bowls, divide the noodles and take to the table, along with the fresh veggies.

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