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NOODLES
AND ASIAN HERB SOUP
200
g (6 1/4 oz) rice vermicelli
3 tablespoons basil leaves
1 cup bean sprouts or pea shoots
6 cups chicken stock
6 kaffir lime leaves
2 red chilies, seeded and chopped
4 slices ginger
3 chicken breast fillets
Cook
vermicelli in boiling water until tender,
and drain.
Divide
noodles between 6 serving bowls and top
with mint, basil and sprouts.
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Place
stock, lime leaves, chilies and ginger in a saucepan
and bring to a boil. Add chicken and poach for
4 minutes or until chicken is cooked through.
Remove chicken and shred meat. Continue to simmer
stock for 5 minutes.
To
serve, place shredded chicken on top of noodles
and ladle hot stock mixture into bowls. Serve
immediately.
Serves
6.
[The
New Cook, Donna Hay]
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