Asian chicken soup with glass noodles and shiitake mushrooms

Ingredients

Directions

1. 1

   Wash the chicken thoroughly inside and out under cold running water and place in a large pot. Halve the onions. Wash 2 carrots, ginger and lemongrass and cut into pieces/slices.

2. 2

   Add everything to the chicken, pour on 3 1/2-4 litres of cold water (chicken must be covered) and add some salt. Bring to the boil, cover and cook over a low to medium heat for 1 1/4-1 1/2 hours.

3. 3

   2 Peel and wash the carrots and cut them lengthwise with a candy knife. Cut the carrots into thin slices. Clean, clean and slice the mushrooms. Clean and wash the pakchoi and cut the white and green parts separately.

4. 4

   Put glass noodles in a bowl, pour boiling water over them and let them simmer for 2-3 minutes. Pour the noodles onto a sieve, rinse with cold water and place in a bowl of cold water.

5. 5

   Lift the finished chicken out of the broth and pour the broth through a fine sieve. Measure out 1 litre of broth. Use the remaining stock for other purposes or freeze. Let the chicken cool down a little. Remove the skin and remove the meat from the bones.

6. 6

   Cut the chicken meat into pieces. Use 1/2 of the meat for other purposes or freeze it. Heat oil in a pot. Sauté the carrots and the white part of the pakchoi for about 2 minutes. Add mushrooms, then add chicken stock.

7. 7

   Bring the soup to the boil and simmer for about 5 minutes. Drain glass noodles and cut into shorter pieces. Add the noodles, chicken, green pakchoi and bamboo strips to the hot broth. Heat again and season with Sambal Oelek, soy sauce, possibly a little salt and pepper.

8. 8

   Wash the coriander, shake dry and pluck off the leaves. Arrange the soup in deep bowls and sprinkle with coriander leaves.