Bok Bok Noodle Soup

A few years back I worked on the oil rigs in Bass Straight. I met some great characters and a few wonderful chefs. This soup was one of chef Henry's most requested dishes. Clean, simple flavors with satisfying rice noodles - yum. I have been given some lovely fresh coriander and this soup will be the perfect way to make it the star ingredient. Here is my own version of Henry's chicken noodle soup.

What you need....

1 whole free range chicken
4 lt chicken stock
3 tbsp fish sauce
1 tbsp dark soy
1 stick lemongrass
2 kaffia lime leaves
rice noodles
2 birds eye chillies
4 spring onions
1 red capsicum
2 cups coriander
10 snow peas
2 cups bean shoots


Make it happen....


1. Place the chicken in a large pot, pour in the stock, fish sauce and soy. 

2. Crush the lemongrass with the back of your knife place it and the lime leaves into the pot.

3. Cover and bring to the boil, reduce heat and simmer for 2 hours.

4. Remove the chicken and strain the broth.Have a little taste, I like to put in a little more fish sauce at this stage.

5. Finely slice the spring onions, snow peas and capsicum in long 6cm lengths. Place the vegetables and coriander in ice water to crisp up.

6. Return the broth to the heat, Remove the chicken flesh, roughly shred. Finely  slice the chili and give the rice noodles a quick rinse under cold water. Add the chicken, chili and noodles to the hot broth for 5 min.

7. To serve, spoon some rice noodles and chicken into a serving bowl. Top with the crisp vegetables and poor over the broth.

This soup is so good for you! Satisfying and crunchy, fresh clean flavours.


K