Who doesn’t love a warm bowl of soup on a cold winter day? Here’s how you can learn to make a truly tantalizing bowl for you and your family, complete with all the healthiest ingredients! Let’s get started!
YOU’LL NEED: 100g dried rice vermicelli noodles, 2 tsp macadamia oil, 1 large brown onion (chopped), 2 large celery sticks (chopped), 2 garlic cloves (crushed), 2cm piece fresh ginger, 1 long fresh red chilli, 1 stick lemongrass, 400g lean chicken thigh fillets, 500ml massel salt, 250g cherry tomatoes, 1 bunch broccolini, 150g snow peas, 1 bunch baby buk choy, 1 tbsp fresh lime juice, fresh Thai basil leaves.
STEP 1: Place noodles in a large heatproof bowl. Cover it with boiling water. Set it aside for 5 minutes to soften before draining.
STEP 2: Heat oil in a large saucepan over medium heat. Cook in your onion and celery, stirring for 5-6 minutes until softened. Add in your garlic, ginger, chilli, and lemongrass. Cook, stirring, for about 1 minute or until aromatic. Then add in your chicken and cook for 1 minute.
STEP 3: Pour in stock and 750ml water. Bring it to a boil and reduce your heat to low. Simmer, partially covered, for about 10 minutes or until chicken is cooked through. Remove chicken with tongs. Transfer to a clean board. Set aside to cool slightly before shredding. Then return it to your pan.
STEP 4: Add tomato, broccolini, and snow peas to soup. Simmer for 3-4 minutes or until vegetables are tender. Stir through buk choy until wilted. Stir in lime juice and season. Divide noodles among bowls.
STEP 5: Use a ladle over your soup and serve with basil. Enjoy!