In a vain attempt to be super organized and get ahead of the game, last night I roasted two chickens, after all two is better than one. This strategy worked nicely, one and a half chickens being demolished immediately and the remainder made into this soup.
As with any soup, don't be constrained by the ingredients list. The broth has a great flavor and provides a good base, but if you have any mushrooms that need using up they would work very well, snow peas would be great too. If you don't like cilantro, try thai basil - that would be lovely. As far as the noodles are concerned, I used vermicelli here, as I had them sitting in my cupboard, but often I use wholewheat soba noodles. I firmly believe that with soup you should take liberties and use the ingredients you love.
Here's what you will need for the simplest supper that packs a protein punch.
1 lb of cooked chicken
32oz carton of organic chicken stock
2 carrots, cut into matchsticks
2 cloves of garlic, minced
1 teaspoon of grated ginger
1 teaspoon of soy sauce
1 teaspoon of sucanant sugar (or regular brown sugar)
a handful of chopped cilantro
2 ears of corn (nibblets cut off the cob)
A good handful of cooked shrimp (I keep a packet of frozen for just this sort of occasion)
A good handful of baby spinach leaves
Juice of a lime
Half a packet of Vermicelli (or Soba) noodles
In a large pan add the chicken stock, sugar, ginger, garlic, soy sauce and carrots. Bring to the boil and reduce to a simmer. You want the carrots to have quite a crispness to them, so don't cook more than about 4 minutes.
Meanwhile boil the water in another pan for the noodles and cook them according to the package instructions.
Add the sweetcorn to the chicken stock mixture and cook for a further 2-3 minutes.
Remove from heat and add the cooked chicken, shrimp and spinach leaves. Add the cooked noodles, squeeze in the lime juice and stir gently to combine.
Just before you serve add another sprinkling of cilantro.
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