Hot and Sour Kakadu Plum and Chicken Noodle Soup

Despite a long list of ingredients, this is a surprisingly quick and simple recipe to make. The Kakadu Plum adds a lovely tang to the broth resulting in a dish that is delicious, highly nutritious, and low in fat

Serves 4-6

 For the Spice Paste

 1 tablespoon lemon myrtle, dried and ground

2 tablespoons dried shrimp (optional)

1 clove garlic, crushed

1 teaspoon cracked black pepper

1 teaspoon galangal powder

2 tablespoons fish sauce

 2 tablespoons lime juice and 2 teaspoons lime zest

4 fresh or 2 dried whole lemon myrtle leaves (or use kaffir lime leaves if whole lemon myrtle leaves are unavailable)

1 small red chilli, de-seeded

1 green chilli, de-seeded

 

For the Broth

2 tablespoons vegetable oil

1 teaspoon chilli powder

8 cups (2 litres) chicken stock

1 red (Spanish) onion, thinly sliced

1 medium carrot, julienned or ribbons

2 skinless chicken breasts, sliced

6 button mushrooms finely sliced

water chestnuts to taste

1 baby bok choy, chopped into bite sized pieces

4 fresh or 2 dried whole lemon myrtle leaves

1 teaspoon Australian Blood Lime Flakes

400g fresh rice noodles, thin

15g Kakadu Plum Superfruit Powder

1 tablespoon extra fish sauce to season if needed

Juice of an extra lime if needed

1 tablespoon chopped basil

1 tablespoon chopped coriander

In a blender, place the dried shrimp (if using), the dried lemon myrtle, crushed garlic, pepper, galangal powder, fish sauce and lime puree or juice. Finely shred the lemon myrtle or Kafir Lime) leaves and add. Finely dice the fresh chilli and add. Blend until all ingredients are mixed and a loose paste forms. If the mix is too dry you may add a tablespoon of the chicken stock to help blend.

 In a large saucepan, heat the oil and stir in the chilli powder. Add the spice paste and stir into the chilli oil for a minute or two. Add the stock and bring to the boil. Turn the heat down and let simmer for 15 minutes then remove from the heat and strain.

 Place the strained broth back into the saucepan and place on a low heat. Let the broth come back to a simmer.

Add all other ingredients except the Kakadu Plum powder, fresh basil and coriander and cook for a further 5-6 minutes or until the carrots are just tender and the chicken slices are completely cooked through. Remove the whole lemon myrtle or kaffir lime leaves.

Add the fresh rice noodles and the Kakadu Plum Powder and stir to heat them through. Finally adjust the seasoning by adding a little extra fish sauce or lime juice if required.

Take off the heat and stir through the basil and coriander just before serving.

 


Older Post Newer Post

Leave a comment