- 1 onion
- 1 carrot
- A punnet of white mushrooms
- A thumb of ginger
- A stem of lemon grass
- A pack of diced chicken leg
- 1 star anise
- 2 bundles of Thai rice noodles
- A handful of flat leaf parsley
- 1 tbsp olive oil
- 900ml hot water
- Sea salt
- Freshly ground pepper
- Pan or wok with a lid
- Measuring jug
- Kitchen paper
- 1.
Fill the kettle and boil it. Peel and finely chop the onion. Peel the carrot and slice it. Rinse the mushrooms and slice them.
- 2.
Peel and grate the ginger. Peel the tough outer leaves from the lemon grass. Gently bash the stem a few times with the flat side of your knife to help release the flavour.
- 3.
Warm 1 tbsp olive oil in a pan or wok. Add the chicken, onion and star anise. Stir-fry for 5 mins till the chicken and onion are golden
- 4.
Add the carrot, ginger and lemon grass to the wok. Stir-fry for 1 min or till they all smell fragrant.
- 5.
Add 900ml hot water from the kettle to the wok. Bung in the sliced mushrooms. Pop on a lid. Bring to the boil. Simmer for 3 mins.
- 6.
Stir in the rice noodles. Turn the heat down. Simmer for 5 mins. Take the wok off the heat. Fish out the star anise and lemon grass and throw them away.
- 7.
Rinse the parsley while the soup is simmering. Pat dry and roughly chop it. Add the parsley to the soup. Season to taste and serve.
- Tip
Noodle doodle
Try cooking your leftover noodles then mixing them with cooked prawns or fried tofu, herbs like coriander and mint, thinly sliced veg, lime juice and tamari for an Asian-style salad.
