CHICKEN AND KIMCHI NOODLE SOUP
Eke out another meal from your Sunday roast with this spicy and comforting soup pot, perfect for chilly evenings when you're short on time.
SERVES 4
PREP 10 MINS
COOK 15 MINS
- 4 medium free-range eggs
- 2tbsp sesame oil
- 200-300g leftover roast chicken, roughly shredded
- 6 spring onions, thinly sliced, plus extra to serve
- 5cm piece ginger, peeled, finely chopped
- 3 garlic cloves, finely sliced 200g roughly chopped kimchi, plus about 80ml kimchi juice
- 1.2ltr reduced-sodium chicken stock
- 100ml reduced-salt soy sauce
- 250g leafy Asian greens, larger leaves roughly chopped (we used choy sum and pak choi)
- 150g frozen edamame beans, or use garden peas 200g dried udon or ramen noodles
- Sesame seeds, to serve (optional)
- Cook the eggs in a pot of simmering water for 8 mins. Drain and refresh them under cold water, then peel and set aside.
- Heat the oil in a large pot over medium-high heat. Add the chicken and fry for 8 mins until slightly golden and crispy. Add the spring onions, ginger and garlic, then fry for 2-3 mins until softened. Add the kimchi and kimchi juice, stock and soy sauce, and bring to a simmer. Add the greens and edamame, and cook for a further 3-4 mins until tender.
- Meanwhile, cook the noodles according to the pack instructions and divide between 4 bowls. Divide the soup between the bowls and top each with a halved egg, extra spring onion and sesame seeds, if liked.
TOM YUM SOUP
This spicy Thai fish broth is a doddle to make and packed with flavour.
SERVES 4
TAKES 20 MINS
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