Ginger Lemon Chicken Noodle Soup
Soup season is in full swing, and this deliciously satisfying Chinese soup has always been a favourite. Inspired by traditional Cantonese flavours, it’s fragrant and delicate, with silky noodles to give it body.
The success of the soup is all about the broth and balancing flavours. It’s not a complex recipe and can be made in a large batch. Comfort at it’s best.
60gm fresh ginger, peeled and sliced
Juice of ½ lemon
1 star anise
¼ cup soy sauce
3 spring onion, ends removed and bruised with the knife
250gm egg noodles
2 large chicken breast, approx. 250gm each
1 bunch Chinese choy sum, cut in large pieces
Handful of bean sprouts
2 litres chicken stock
1 chilli, finely sliced
Bunch of fresh coriander
1 spring onion, sliced finely
Drizzle of soy if desired
Wedge of lemon
1. In a large pot, add the stock, water, juice of ½ lemon, spring onion, ginger, soy, star anise and chicken breast. On medium heat, bring to the boil, then turn down to a simmer. Cook for 15 minutes or until the poached chicken is cooked through.
2. Remove from the heat and take the chicken out. When cooled a little, shred the chicken with a fork.
3. Into another pot, strain the stock, discarding the ginger, shallots and star anise. Return the pot to the stove over medium heat and add the egg noodles, using a fork to separate them. Cook for 3-4 minutes.
4. Add the choy sum and cook for 3 minutes. Add the shredded chicken back to the pot, along with the bean sprouts, and cook for a further minute.
5. Remove from the heat. Ladle into bowls and add chilli, coriander, spring onion, a drizzle of soy and a squeeze of lemon to serve.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.