Name: Asian chicken and prawn long soup
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4
Ingredients: 6 cup chicken stock; 1 1/2 cup water; 2 chicken breasts; 1 1/2 tablespoon light soy sauce; 2 clove garlic, peeled and bruised; 1 piece fresh ginger; 1/2 teaspoon sesame oil; 20 gram dried shiitake mushrooms; 250 gram dried thin egg noodles; 12 medium green prawns, washed thoroughly, peeled and deveined; 1 bunch gai choy, timbered and sliced; 100 gram bean sprouts; 2 green onions, sliced; fresh coriander leaves, to serve

Asian chicken and prawn long soup

This delicious warming chicken and prawn Asian soup is full of wonderful flavour and spice, giving the dish a hot mustardy kick.

Serves 4

Prep

10M

Cook

23M

Total

33M

Ingredients

6 cup chicken stock

1 1/2 cup water

2 chicken breasts

1 1/2 tablespoon light soy sauce

2 clove garlic, peeled and bruised

1 piece fresh ginger

1/2 teaspoon sesame oil

20 gram dried shiitake mushrooms

250 gram dried thin egg noodles

12 medium green prawns, washed thoroughly, peeled and deveined

1 bunch gai choy, timbered and sliced

100 gram bean sprouts

2 green onions, sliced

fresh coriander leaves, to serve

Method

1.In saucepan, bring stock and water to simmer over medium to high heat. Add chicken breasts and poach for 10-12 minutes until cooked. Remove from stock and set aside on board.

2.Add soy sauce, garlic, ginger, sesame oil and mushrooms to stock. Simmer for 10 minutes until mushrooms are tender.

3.Soak noodles. Meanwhile boil full kettle. Lace noodles in bowl and cover with bowling water. Set aside 5-8 minutes, or until just tender. Use fork to gently separate. Drain in colander and rinse under cold water.

4.Add prawns to stock and cook for 1 minute, Stir through gai choy and simmer for about 2 minutes until wilted.

5.To serve: Place a nest of noodles in each serving bowl. Ladle broth over top-leaving out ginger and garlic. Slice chicken and place on top of noodles. Top with bean sprouts, green onions and fresh coriander leaves.