Ginger Chicken Soup

7 Ingredients

Number of servings

4

1tablespoons peanut oil
2 fresh root ginger, peeled and grated 5 cm pieces
300grams chicken breast fillets, cut into strips
1L hot chicken stock
4 pak choi, sliced
175grams dried egg noodles
2tablespoons sesame seeds

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat the oil in a wok or large saucepan, add the ginger and stir-fry for 1 minute, then stir in the chicken and 125ml of the stock. Bring to the boil, then cook over a high heat for 5 minutes or until the chicken is cooked through.

Step 2 of 4

Add the remaining stock and bring to a simmer. Stir in the pak choi and noodles and simmer for 5 minutes until the noodles are cooked.

Step 3 of 4

Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.

Step 4 of 4

Ladle the soup into bowls and serve sprinkled with the toasted sesame seeds.