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Chicken noodle soup with star anise and fish sauce
Serves 2 Starters and mains
Ingredients
- 2tbsp neutral oil
- 5 garlic cloves, thinly sliced
- 625ml good-quality chicken stock
- 2 star anise
- 80g vermicelli rice noodles
- 1 pak choi, cut in half
- leftover shreds of chicken, sliced vegetables, sautéed mushrooms or tofu (optional)
- 2tsp light soy sauce, or to taste
- 2tsp fish sauce, or to taste
- handful basil leaves
- handful coriander leaves
- 1⁄4 white or red onion or 1 small shallot, thinly sliced in rounds
- sambal oelek (optional)
- 1 lime, halved, to garnish
Method
Set a large enamel-lined Dutch
oven or heavy-based pan over
a medium heat, add the oil and
sizzle the garlic until golden.
Use a skimmer or slotted spoon to scoop the garlic chips
out and set aside. Pour in the
chicken stock, add the star anise
and bring to a low simmer.
Simmer for around 10 minutes.
Meanwhile, put the noodles
in a heatproof bowl and bring a full kettle of water to the boil.
Pour the boiling water over the
noodles and allow them to sit
for 3 minutes before draining
and rinsing in cold water. Divide
between two serving bowls.
Add the pak choi to the broth and simmer for another minute. Remove and discard the star anise and stir in any leftover shredded chicken, vegetables or other additions, if using.
Season the broth with soy sauce and fish sauce, then taste the soup and add more if needed.
Ladle the broth, along with the vegetables and chicken, if using, over the noodles. Top with the basil and coriander, raw onion or shallot, the reserved garlic chips and a spoonful of the sambal oelek, if using. Serve with the lime halves.
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