Asian Inspired Chicken Noodle Soup with Soda Bread

So I've got two recipes for you for this post. I had cooked up the soup and then found out my husband had invited someone over for tea last minute. So I whipped up a soda bread to go with the soup so that it spread further. I really shouldn't have worried though as the soup recipe made enough for 4(there are normally 3 of us as we have a flatmate). Also with having a guest I totally forgot to take a photo to put with the recipe for you.
With the soup, I didn't have any bok choy so I just used silverbeet from the garden, a little less Asian but still tasty. The soba noodles are Japanese buckwheat noodles for a diversity of grains but you could use rice or egg noodles instead.

Asian Inspired Chicken Noodle Soup
Serves 4 easily

  • 6 cups (1 1/2 litres) chicken stock
  • 2 lemongrass stalks, white part only, finely chopped! otherwise, you find bits in the soup
  • 2 teaspoons finely chopped fresh ginger
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 3 skinless boneless chicken breasts or thighs
  • 1 packet of soba noodles
  • 150g small button mushrooms roughly diced
  • 1 tablespoon soy sauce
  • 1 tin coconut cream
  • 1 lime juiced or approximately 2 tsp of lime juice
  • 200g silverbeet or other leafy green
  1. Pour the chicken stock into a large saucepan, add the lemongrass, ginger, chilli and garlic and bring to the boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
  2. Lift out the chicken with a slotted spoon, put onto a chopping board and allow to cool. Leave the pan of stock on the heat.
  3. Break or cut the noodles into the hot stock, then add the mushrooms, soy sauce and coconut cream. Bring the pan back to simmering temperature, then cook for 3 minutes.
  4. Meanwhile, cut the chicken into small chunks. Stir the chicken into the soup with the lime juice and the silver beet and simmer for 2 minutes until the silverbeet has wilted.
You can also make this in a crockpot but the cooking time for step 1 will be a lot longer.

Soda Bread
Makes 1 Loaf

  • 2 cups rye flour
  • 1 1/4 cups white spelt flour
  • 1-2 teaspoons salt to taste
  • 1-2 teaspoons sugar to taste
  • 1 heaped teaspoon baking soda
  • 50g rolled oats (optional)
  • 1 1/4 cups buttermilk (or 1 1/4 of milk and a Tbsp of white vinegar left to sit for 5 min)
  1. Preheat oven 220 degrees C. Mix flours, salt, sugar, baking soda and oats (if using) together in a bowl.
  2. Add buttermilk and mix into a dough (don't over knead or it will produce a tough loaf, you just want to mix the ingredients together). Form dough into a ball.
  3. Place in a greased loaf tin
  4. Bake for 30 minutes. Bread is done when it sounds hollow when tapped. Let it cool on a wire rack for 10-15 minute. Assuming you have the patience to wait that long :D
I didn't add the oats this time but they make a fine addition to the loaf.

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