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  • 400g chicken breast fillets
  • 1 teaspoon grated ginger, plus 1 tablespoon
  • finely chopped ginger
  • 200g egg noodles or udon noodles
  • 1½ cups (375ml) chicken stock
  • 2 green onions (shallots), finely chopped
  • ½ cup chopped coriander leaves
  • light soy sauce, roasted sesame oil (see tip), to serve

Chicken coriander noodle soup

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

1. Place chicken, grated ginger and 3 cups water in a saucepan on medium heat. Bring to a simmer and poach for 6 minutes, until cooked through. Remove chicken, reserving liquid, and cool slightly. Using fingers, shred chicken and set aside.

2. Meanwhile, prepare noodles according to packet directions. Drain and divide between bowls.

3. Add stock to cooking liquid and bring to boil. Top noodles with chicken, chopped ginger, onion and coriander. Ladle over soup, drizzle with a little soy sauce and sesame oil and serve.

Tip: ready-roasted sesame oil tastes rich and is amber-brown in colour. A little adds a lot of flavour to soups and salads.

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