January is nationwide soup month so how a few dish to fortify you and banish the midwinter blahs?
Celeb Irish chef Clodagh McKenna calls this warming Rooster Noodle Soup recipe a bowl of hugs and you’ll see why; it is solace in a bowl.
Notice: You’ll be able to swap the bok choi on this recipe with numerous different greens, reminiscent of kale, spinach, chard and even frozen peas – they are going to all work as properly.
1 tbsp olive oil
2 garlic cloves, crushed
5cm piece of recent ginger, peeled and grated
3 spring onions, thinly sliced
1 lemongrass stalk, thinly sliced
1 inexperienced chili, deseeded and finely chopped
1 celery stick, thinly sliced
500ml scorching, good high quality hen inventory
2 boneless, skinless hen breasts, lower into 7.5cm strips
250g egg noodles
200g Pak Choy, sliced
1 tbsp recent coriander leaves
sea salt and freshly floor black pepper
1. Place a saucepan or casserole over low-medium warmth with the oil. Stir within the garlic, ginger, spring onions, lemongrass, chili, and celery; cowl and simmer for two minutes, stirring after a minute. Take away the lid, stir and pour within the scorching hen inventory. Stir within the hen, season with salt and pepper, and cook dinner for 10 minutes.
2. Stir within the noodles and bok choy and cook dinner for two minutes, stirring always. Ladle the hen noodle soup into warmed bowls and sprinkle the recent coriander on prime.
* Recipe culled from Clodagh’s Weeknight Kitchen: Simple & thrilling dishes to enliven your recipe repertoire revealed by Octopus Publishing, $24.99.