Quick pho-style chicken noodle soup
About £11.34 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken breasts300g
- Egg noodles200 nests
- Stock cubes2 cubes
- Ginger20g
- Fish sauce20ml
- Bean sprouts150g
- Limes1
- Coriander15g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Simmer 1.2 litres stock (2 cubes) with sliced ginger (20g) and a pinch of five spice (10 min).
Kitchen note Fry the spices in the oil for 30 seconds before anything wet goes in. You'll smell when they're ready. That's where the flavour comes from.
- Add the chicken breast (300g) whole and poach until cooked through (12 min). Lift out and shred.
Kitchen note For poached eggs, use the freshest eggs you've got and a gentle simmer, not a rolling boil. Crack each into a cup first so you can slide it in calmly.
- Cook the noodles (200 nests), drain and divide between bowls with the chicken.
Kitchen note Noodles go from perfect to mush fast. Cook them a minute less than the packet says, rinse under the cold tap, and they'll finish in the pan.
- Season the broth with fish sauce (20ml) and lime (1), pour over, and top with beansprouts and coriander (15g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.