Name: Poached Chicken Asian Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 8 cups chicken stock; 2 tbsp tamari (or all-purpose soy); 2 garlic cloves, whole; 200g mushrooms, sliced; 200g egg noodles; 1 bunch of bok choy, halved vertically; 2 chicken breasts, poached; 1 tbsp sesame oil; Fried shallots to serve; Chilli oil or sauce to serve (optional); Black and white sesame seeds to serve (optional)

Instructions

Add the chicken stock, tamari (or all-purpose soy sauce) and garlic cloves to a large pot. Bring to a boil on high heat.
Add the mushrooms and simmer on medium heat for 2 minutes.
Add the egg noodles and bok choy, and cook for a further 2 minutes. Remove the garlic cloves before serving.
Serve the soup topped with poached chicken, a drizzle of sesame oil, fried shallots, chilli oil or sauce and sesame seeds (if using).

Notes

MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

Poached Chicken Asian Soup