12Ingredients
Calories
30Minutes

Ingredients

  • 2 teaspoons canola oil
  • 4 cloves garlic (sliced)
  • 1 tablespoon fresh ginger (finely grated)
  • 1/2 teaspoon chili flakes
  • 8 cups salt (reduced chicken stock)
  • 10 ounces chicken breast (trimmed)
  • 7 ounces rice vermicelli
  • 1 bunch baby bok choy (shredded coarsely)
  • 2 medium carrots (cut into matchsticks)
  • 1 pint baby corn (sliced diagonally)
  • 1/4 cup chopped fresh cilantro (coarsely)
  • 6 green onions (finely sliced diagonally)

Directions

  1. Combine oil, garlic, ginger and chili in a large saucepan. Stir over medium heat until aromatic.
  2. Add the stock and chicken breast to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.
  3. Bring soup back to a boil and add the noodles and cook until almost tender. Add bok choy, carrots and corn, and simmer for 1-2 minutes or until the bok choy leaves are bright green.
  4. Meanwhile, shred the chicken.
  5. Remove the saucepan from the heat and stir in the chicken and cilantro. Serve soup topped with the green onions.
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