Asian soup with chicken, prawns and noodles
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Asian soup with chicken, prawns and noodles
Seafood recipes
Meat and poultry recipes
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INGREDIENTS
12 whole Chicken wing(s)
1 whole Onion(s)
20 g Fresh ginger
100 g Dried wild mushroom(s)
1 whole Star anise
2 g Clove(s)
400 g Chinese noodle
5 whole Spring onion(s)
0.5 bunch Welsh onion
0.5 bunch fresh coriander
1 whole Lime(s)
30 ml fish sauce
18 whole King prawn(s)
 

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DIRECTIONS
01
Remove the shell from the prawns

02
Use the tip of a sharp knife to remove the black spine

03
Zest the lime

04
Wash and finely chop the herbs

05
Peel the spring onions and finely slice

06
Soak the dried mushrooms in cold water

07
Peel the ginger and the onion and then roughly chop into chunks

08
Place the chicken wings in a large saucepan and add 2 litres of cold water, the ginger, onion, cloves, star anise and the softened mushrooms

09
Simmer over a low heat for 30 minutes

10
Use a perforated spoon or tongs to remove the chicken wings from the saucepan

11
Remove the skin and roughly shred the chicken meat

12
Spread the shredded chicken between 6 soup bowls

13
Add the chive, coriander and the spring onion

14
Add the noodles and the prawns to the cooking stock and cook for 1 minute

15
Use a perforated spoon or tongs to spread the noodles between your serving bowls

16
Add the cooking stock, season with lime zest and a little fish sauce.

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