This recipe is ridiculously easy. I love it in rainy weather, it’s spicy and comforting. Whipping this up is no effort at all. You can also skip the noodles and serve it as a light soup or have it with rice. I serve it with a soya sauce chilli dip.
- 2 cakes dried noodles (I use Ayam brand from Coles)
- 1 teaspoon chicken stock powder
- 1 star anise
- 1/4 teaspoon whole black peppercorns
- 1 fresh red chili (more to taste)
- Water (enough to form the soup)
- Ground white pepper
- 2 teaspoons oil (I use peanut oil)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon red chili paste (optional)
- 1 spring onion (use the white part for the stock, save the green part for garnish)
- 1 chicken breast
- 1/2 block firm tofu (cubed)
- 1/4 cup frozen mixed veg
- 3 to 4 fresh oyster mushrooms (optional)
- Fresh coriander (chopped finely)
Cook noodles following instructions on packet. Once cooked, remove from heat and run under cold water to stop cooking. Drain well.
Heat water, add stock powder, star anise, peppercorns, chili and white part of spring onion. Bring to a boil and taste. Stock should have a nice light chicken flavor. Add white pepper to taste. Drain the stock into a large bowl. Remove all the flavourings and discard.
In the same pot, heat oil, add chili, ginger and garlic paste. Fry till fragrant. Add chicken and brown well. Pour back stock. Boil until chicken is cooked through. You can slice the chicken up or just use 2 forks to shred the chicken in the soup itself. Add tofu and frozen vegetables. Also add mushrooms. Bring to a boil.
To serve, place some noodles in the bottom of a bowl. Pour soup over, garnish with snipped spring onion greens and fresh coriander. Drizzle some light soy or the soya sauce chilli dip on top. Enjoy.