This looks so drab and boring but it actually wasn’t! Of course it’s not the most exciting noodle soup I’ve ever had, but at the time it really filled a craving.
I was heading home from work and didn’t have any inspiration for what I wanted to eat. I had one leftover chicken breast from something and I felt like I should use it, but I didn’t know what for. Browsing the supermarket recipe selection I came upon this recipe that they called Asian chicken soup and it sounded simple yet excotic-ish enough to fill me needs that day. It’s not a very complicated, several ingredient Asian ramen, but it fit the bill then and there.
Ingredients (1 portion)
1 chicken breast or thigh
0.75 red chili
0.5 yellow onion
1 clove of garlic
0.5 tbsp fresh ginger
2 tbsp chicken stock
300 ml water
Fry sliced mushrooms, chicken and onion in oil in a pot for a few minutes.
Add chili, ginger and garlic and fry for another minute.
Pour over chicken stock and water. Add the noodles and cook for as long as the instructions on the pack says.
If you want to, add Thai basil (I had it at home already) or spring onion to your soup. I can really recommend Thai basil because it brought an extra flavour-note to the soup.
And that’s it. Not including chopping time this will take you max 10 minutes to make, and when you’re craving Asian food or just want something light and simple it’s a perfect quick fix.