Tuesday, April 28, 2015

Lemongrass Chicken Noodle Soup

Yesterday night's dinner - another version of chicken noodle soup with whatever that I have in the fridge.

300gms of chicken bones only
250gm chicken breast 
2tbs of ginger garlic paste
4-5 celery stalks - chopped coarsely
4-5 lemongrass white part only - slightly bruised
2tbs of white pepper powder
1 tbs of fish sauce
1 tbs of light soy sauce 
salt to taste

Garnishing/Side Dish
Fried Taufo
Shredded chicken pieces
Spring Onions
Coriander Leaves
Blanched broccoli and cauliflower


1.  Boil chicken bones with water 750ml with 2 tbs of ginger/garlic paste, salt. lemongrass on medium fire about three quarter reduced

2.  Add in soy sauce, fish sauce, white pepper powder and celery and boil further for another 15 mins.

3.  Add in chicken breast and let it cook; once cooked, remove it and shred into small pieces.

4. Blanched broccoli and cauliflower in the same soup.  Remove and put it into cold water.

5.  To prepare the noodles : put vermicelli rice into cold water and put on heat till it is about cooked. Strain and run thru cold water.

To serve

In a bowl, put some noodles, shredded chicken, fried taufo, vegetables, spring onions, and coriander leaves and pour soup onto the noodles

If you wish added spiciness, chopped some green chilly and mix some soy sauce.
The condiments

Preparation of the soup

Noodles soaked to be cooked

Ready to savour


** Sathiarani ** 

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