- 6 cups chicken stock
- 1 cm ginger, peeled, grated
- 1 garlic clove, crushed
- 2 x 250 g chicken breast
- 200 g rice stick noodles
- 1 bunch cai xin, chopped
- Fried shallots, sliced chilli, to serve
In a large saucepan, combine stock, ginger and garlic. Bring to simmer on medium. Add chicken and reduce heat to low. Simmer, 12 to 15 mins, until chicken is just cooked through.
Meanwhile, soak noodles in boiling water following packet instructions.
Remove chicken from stock and shred using 2 forks. Add cai xin to soup and simmer 1 min. Stir drained noodles and shredded chicken through broth.
Divide chicken, noodles, cai xin and broth among 4 serving bowls. Serve topped wth shallots and sliced chilli. Accompany with lemon or lime wedges, if liked.
Season soup with a dash of soy sauce for a salty kick. You can serve the broth with noodles of your choice.
Photo: Bauer/Rob Shaw