Mushroom and Chicken Noodle Soup

Mushroom and Chicken Noodle Soup recipe
Yields1 Serving
 400 g Button Mushrooms, halved. (Use a combination of White Button Mushrooms and Swiss Browns)
 2 Chicken Breast fillets
 2 tbsp Olive oil
 2 Garlic Cloves, crushed and chopped
 1 Red Chilli, deseeded and chopped (extra for serving)
 1 Green Chilli, deseeded and chopped (optional for added heat)
 1 tbsp Fresh ginger, peeled and grated
 4 cups Chicken stock (1L)
 375 g Packet of flat rice noodles
 2 Limes, juiced
 2 tbsp Fish sauce
 3 tbsp Brown sugar
 100 g Baby spinach leaves
 1 Bunch of coriander, picked and washed
 Lemon wedge & chopped chilli to serve
1

Heat a non-stick frying pan over medium-high heat. Add 2 tsp oil and the chicken. Cook for 3-4 minutes each side or until golden and cooked through. Remove the pan from the heat, cover and set aside to stand for 10 minutes.

2

Meanwhile, heat the remaining oil in a large saucepan over high heat. Add the mushrooms and cook for 4-5 minutes until they start to colour. Add the garlic, chilli and ginger and cook, stirring, for 2 minutes or until fragrant. Add stock and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes.

3

Place the noodles in a bowl. Cover with boiling water and stand for 5 minutes until soft, then drain and keep warm. Shred the chicken and add to the stock with combined lime juice, fish sauce and sugar, simmer for 2-3 minutes until chicken is warmed through.

4

Add the spinach to the soup then remove from the heat. Pile the noodles into bowls, ladle over the soup. Top with coriander and serve with lime wedges and extra chilli, if desired.

Ingredients

 400 g Button Mushrooms, halved. (Use a combination of White Button Mushrooms and Swiss Browns)
 2 Chicken Breast fillets
 2 tbsp Olive oil
 2 Garlic Cloves, crushed and chopped
 1 Red Chilli, deseeded and chopped (extra for serving)
 1 Green Chilli, deseeded and chopped (optional for added heat)
 1 tbsp Fresh ginger, peeled and grated
 4 cups Chicken stock (1L)
 375 g Packet of flat rice noodles
 2 Limes, juiced
 2 tbsp Fish sauce
 3 tbsp Brown sugar
 100 g Baby spinach leaves
 1 Bunch of coriander, picked and washed
 Lemon wedge & chopped chilli to serve

Directions

1

Heat a non-stick frying pan over medium-high heat. Add 2 tsp oil and the chicken. Cook for 3-4 minutes each side or until golden and cooked through. Remove the pan from the heat, cover and set aside to stand for 10 minutes.

2

Meanwhile, heat the remaining oil in a large saucepan over high heat. Add the mushrooms and cook for 4-5 minutes until they start to colour. Add the garlic, chilli and ginger and cook, stirring, for 2 minutes or until fragrant. Add stock and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes.

3

Place the noodles in a bowl. Cover with boiling water and stand for 5 minutes until soft, then drain and keep warm. Shred the chicken and add to the stock with combined lime juice, fish sauce and sugar, simmer for 2-3 minutes until chicken is warmed through.

4

Add the spinach to the soup then remove from the heat. Pile the noodles into bowls, ladle over the soup. Top with coriander and serve with lime wedges and extra chilli, if desired.

Mushroom and Chicken Noodle Soup

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