Healthy chicken noodle soup

Serves 4

INGREDIENTS

100g dried rice vermicelli noodle

2 tsp macadamia oil

1 large brown onion, finely chopped

2 large celery sticks, finely chopped

2 garlic cloves, crushed

3cm piece fresh ginger, peeled, thinly sliced

1 long fresh red chilli, deseeded, finely chopped

1 stick lemongrass, cut into 4cm lengths, bruised

400g chicken thigh fillets, fat trimmed or use breast for leaner option

500ml (2 cups) Massel salt reduced chicken style liquid stock

250g cherry tomatoes, halved

1 bunch broccolini, cut into 4cm lengths

150g snow peas, thinly sliced

1 bunch baby buk choy, cut into 4cm lengths

1 tbsp fresh lime juice

Fresh Thai basil leaves, to serve

METHOD

Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain.

Step 2 Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5-6 minutes or until softened. Add garlic, ginger, chilli and lemongrass. Cook, stirring, for 1 minute or until aromatic. Add chicken. Cook for 1 minute or until starting to colour.

Step 3

Pour in stock and 750ml (3 cups) water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 10 minutes or until chicken is cooked through. Remove chicken with tongs. Transfer to a clean board. Set aside to cool slightly. Shred. Return to pan.

Step 4 Add tomato, broccolini and snow peas to soup. Simmer for 3-4 minutes or until vegetables are just tender. Stir through buk choy until just wilted. Stir in lime juice and season. Divide noodles among bowls. Ladle over soup. Serve with basil.