

Fry the chopped onions, ginger, cinnamon and star anise for a minute
Add the chicken and brown for a minute
Pour in the water and add the carrots, celery, potato and coriander
Leave to cook for 1 hour over a medium heat
Fry the shallots in the remaining 1 tbsp oil until brown
Add the shallots to the soup and season with salt and pepper
Remove the chicken and add the rice noodles
Leave the noodles to cook for 2 minutes
Transfer the shredded chicken to the soup and leave to cook for a further minute before serving
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