Asian Soft Scrambled Eggs
The recipe Asian Soft Scrambled Eggs could satisfy your Asian craving in roughly 45 minutes. This
Asian Chicken Noodle Soup
Details
- Serving Size: 4
- Dairy-Free: True
- Weight Watchers: 8 Points
Cuisine
- Asian
- soup
- lunch
- main course
- main dish
- dinner
Ingredients
- 1/2 cup Shredded carrot
- 1 celery stick, chopped
- 2 chicken drumsticks and 2 chicken thighs, on the bone, skinned
- 1 cinnamon stick
- a handful of coriander leaves
- 1 inch ginger, sliced
- 2 tablespoons olive oil
- 1 small potato, diced
- 50 grams rice noodles, split into small pieces
- salt and pepper to taste
- 2 shallots, sliced
- 1 star anise
- 3 pints of water
- 1 white onion, chopped
Instructions
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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