Tantalise your taste buds with this deliciously warming soup.
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Servings 4
Course Light Meal
Preference Dairy Free
Perfect for Weekend Wonder
Skill level Confident
Ingredients
Marinade
1tbspmacadamia oil
1tbspsoy sauce
1tbspShaoxingChinese cooking wine
1/2tspsesame oil
1/2tspground black pepper
1pinchsalt
Soup
4chicken thighsskinless and boneless, cut into strips
300gHokkien noodles
1tbspmacadamia oil
1 1/2cupschicken stock
2clovesgarlicbruised
1small knob of gingerbruised
4dried Chinese mushroomssoaked in hot water for 10 minutes until soft, stems removed and cut into strips
1/2cupmacadamiasroasted and roughly chopped
1tspcaster sugar
2tbsplight soy sauce
2tbspblack vinegar
1tbspcornflourmixed with 2 teaspoons water to make a paste
3green onionsfinely sliced
1/2cupbeansprouts
1/4cupmacadamiasextra, roasted, finely chopped, for garnish
Instructions
Marinade
In a large bowl, combine the marinade ingredients, add the chicken and set aside for 15 minutes.
Soup
Bring a medium saucepan of water to the boil and cook the noodles according to packet instructions. Drain and rinse under cold water to stop further cooking and drizzle over the macadamia oil to stop them sticking together. Divide between 4 deep bowls.
In a large saucepan add the stock, garlic, ginger and chilli, cover and bring to the boil. Add the mushrooms, macadamias and sugar. Bring back to the boil and add the chicken and stir with a fork to separate. Reduce the heat to a simmer and cook for 5 minutes. Season with the soy sauce and vinegar.
Bring back to the boil and slowly stir in the cornflour paste. Reduce to a simmer, cook for a further 5 minutes and then stir through the green onions and beansprouts. Ladle the soup over the noodles, top with the extra macadamias and serve immediately.