|Image Source: Taste.com.au|
4 cups (1L) chicken stock
1 tablespoon soy sauce
3cm-piece ginger, peeled, thinly sliced
600g Coles RSPCA Approved Chicken Breast Fillets, thickly sliced
270g soba noodles
150g sugar snap peas, sliced lengthways
1 carrot, peeled, cut into matchsticks
1 spring onion, thinly sliced
1/4 cup coriander, coarsely chopped
1 long red chilli, thinly sliced diagonally
- Combine the stock, soy sauce, ginger, chicken and 4 cups (1L) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 10 mins or until the chicken is cooked through. Transfer the chicken to a heatproof bowl and cover with foil to keep warm.
- Add the noodles to the pan. Cook for 3 mins or until tender. Return chicken to pan. Add the sugar snap peas and carrot. Cook for 1 min or until heated through. Season.
- Divide the soup among serving bowls. Sprinkle with spring onion, coriander and chilli.