Chicken and Noodle Broth
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 chicken (approx. 1.5 kg)
- 1 Tbsp Tomato paste
- 1 ¼ inches fresh ginger (peeled and sliced)
- 1 clove garlic cloves
- 2 carrots
- 2 Parsnips (or parsley roots)
- 1 stalk Celery
- 1 onion
- 1 cup fresh cilantro
- 4 scallions
- 2 red chili peppers (deseeded and chopped)
- 3 ½ ozs Soup Noodles
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Citrus juicer, 1 Mortar
Preparation steps
1.
Put the chicken in a pot with enough cold water to cover. Bring to a boil over high heat. When the water boils, skim off any scum that rises to the surface.
2.
Add the tomato paste, peppercorns, salt, ginger and garlic clove.
3.
Coarsely chop the vegetables and add to the pot. Simmer, partially covered over low heat for approximately 45-60 minutes until the chicken is done.
4.
Slice the scallions into rings.
5.
Remove the chicken from the pot and strain the broth. Discard the vegetables, return the strained broth to the pot and keep warm.
6.
Cook the noodles in another pot with some of the soup broth and keep warm.
7.
Remove the skin from the chicken, pull the meat from the bones and chop the meat into bite sized pieces.
8.
Put the meat and noodles into 4 bowls and sprinkle on the scallions and chopped chillies. Pour over the hot broth and garnish with the chopped coriander.
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