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Mixed Exotic Mushrooms Chicken Noodle Soup

Mixed Exotic Mushrooms Chicken Noodle Soup

    • Cook Time
    • Minutes

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Ingredients

  • 2 chicken breast or thigh fillets, trimmed
  • 350g Woolworths Exotic Mushrooms, (use a combination Enoki 100g…remove and discard the bottom 4 cms, Shiitake 100g…cut into 2 cm strips & Shimeji 150g…with the Shimeji separate the base stem from the fruiting body and dice the stem into pieces 20 mmx 20 mm x 30mm)
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped (optional if you don’t like the heat substitute red capsicum)
  • 1 green chilli, finely chopped (optional you can substitute green capsicum)
  • 1 tbs finely grated fresh ginger
  • 5 cups chicken stock
  • 375g pkt rice-stick noodles
  • 2 limes, juiced
  • 2 tbs fish sauce
  • 3 tsp brown sugar
  • 100g baby spinach leaves
  • coriander leaves, lime & chopped chilli, to serve

Instructions

  • 1. Heat a non-stick frying pan over medium-high heat. Add 2 tsp oil and the chicken. Cook 3-4 minutes each side or until golden and cooked through.
  • 2. Remove the pan from the heat, cover and set aside to stand 10 minutes.
  • 3. Meanwhile, heat the remaining oil in a large saucepan over high heat. Add the mushrooms and cook 4-5 minutes until they start to colour.
  • 4. Add the garlic, chilli and ginger, and cook, stirring, for 2 minutes or until fragrant.
  • 5. Add stock. bring to the boil. Reduce heat to low, cover and simmer for 10 minutes.
  • 6. Place the noodles in a bowl. Cover with boiling water and stand 5 minutes until noodles soften then drain and keep warm.
  • 7. Shred the chicken and add to the stock with the combined lime juice, fish sauce and sugar, simmer 2-3 minutes until chicken is warmed through.
  • 8. Add the spinach to the soup then remove from the heat. Pile the noodles into warmed soup bowls, ladle over the soup.
  • 9. Top with coriander and serve with lime wedges & extra chilli, if desired.
  • 10.

Instructions

  • 1. Heat a non-stick frying pan over medium-high heat. Add 2 tsp oil and the chicken. Cook 3-4 minutes each side or until golden and cooked through.
  • 2. Remove the pan from the heat, cover and set aside to stand 10 minutes.
  • 3. Meanwhile, heat the remaining oil in a large saucepan over high heat. Add the mushrooms and cook 4-5 minutes until they start to colour.
  • 4. Add the garlic, chilli and ginger, and cook, stirring, for 2 minutes or until fragrant.
  • 5. Add stock. bring to the boil. Reduce heat to low, cover and simmer for 10 minutes.
  • 6. Place the noodles in a bowl. Cover with boiling water and stand 5 minutes until noodles soften then drain and keep warm.
  • 7. Shred the chicken and add to the stock with the combined lime juice, fish sauce and sugar, simmer 2-3 minutes until chicken is warmed through.
  • 8. Add the spinach to the soup then remove from the heat. Pile the noodles into warmed soup bowls, ladle over the soup.
  • 9. Top with coriander and serve with lime wedges & extra chilli, if desired.
  • 10.

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