VIETNAMESE CHICKEN NOODLE SOUP
SERVES 4
PREP AND COOK: 30 MINS
1 litre (4 cups) chicken stock
2 large chicken breasts (560g), trimmed
2 tblsps light soy sauce
1 tblsp fish sauce
3cm piece fresh ginger, peeled, thinly sliced
1 star anise
4 green spring onions, thinly sliced diagonally
200g packet dried pad Thai rice noodles
½ cup fresh coriander leaves
Sliced red chilli and chilli sauce, to serve
1 Combine stock, 1 litre of water, chicken, sauces, ginger and star anise in a stockpot. Bring to a boil. Gently simmer, uncovered, for about 5 minutes, or until chicken is almost cooked. Remove chicken. Strain soup. Return to same pan.
2 Cool chicken, then cut into thin slices.
3 Return soup to the boil over a high heat. Add chicken and onions. Simmer for 2 minutes, or until chicken is cooked.
Meanwhile, cook noodles according to
