This rich and delicious chicken noodle soup is so flavourful, you just want to slurp up those noodles and shredded chicken, along with fresh green veg and the final touch: soft-boiled eggs. The chilli powder adds spice, if you like it zingy.
1kg (2 lb) chicken pieces (a mixture of bone-in thigh pieces and chicken breast is best)
1 bunch coriander (with roots and leaves), carefully washed
5 garlic cloves
1 tsp black peppercorns
2 tbsp vegetable oil
¼ cup soy sauce
3 tbsp dark soy sauce
5 whole star anise
cooked thin egg noodles
steamed green vegetables (e.g. Chinese kale, bok choy, spinach)
crispy shallots
soft boiled eggs, halved
chilli powder
- Cut off coriander roots about 4cm along the stem. Reserve coriander leaves for serving.
- Place coriander roots, garlic and peppercorns in a mortar and pestle and pound to a paste (you could also do this in a food processor).
- Heat oil in a pot large enough to hold the chicken pieces. Fry the paste for 1 minute or until fragrant. Add the chicken pieces and cook, turning, until golden brown. Add soy sauces, star anise and 6 cups of water (or enough to cover the chicken pieces).
- Gently simmer for 1 hour or until chicken is tender and can be shredded with a fork. Remove chicken from stock and shred the meat, discarding any bones. Strain the stock and keep warm.
- To serve, divide cooked noodles and steamed greens among serving bowls. Top with chicken meat and pour over the warm stock. Add crispy shallots, egg, reserved coriander leaves and chilli powder.
