This recipe is adapted from Annabel Langbein's recipe 'Mushroom & Chicken Tom Yum'. Langbein is a free-range cook and makes the most delicious meals using fresh and sustainable ingredients. What I love about this soup is that the broth is created without using any stock, so no sneaky salt is added. I love poaching chicken, as it is also much more tender than pan-fried chicken. A very simple soup loaded with protein and lots of vegetables.
- 400g chicken breast, preferably free range, thinly sliced evenly
- 1 star anise
- 1/2 - 1 teaspoon chilli flakes
- the juice & zest of 1 lime
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 garlic clove, finely chopped
- 2 tablespoons tomato paste
- 200g whole mushrooms, quartered
- 3 medium tomatoes (around 400g), diced
- 1 bunch pak choy, chopped
- 1 broccoli head, cut into even-sized florets and stalk chopped
- 90g soba noodles or 100g rice vermicelli noodles
- Optional - 1 spring onion, finely chopped, to serve
1. Place the chicken breast in a large saucepan and cover completely with water (you will need around 9-10 cups to achieve this). Add the star anise, chilli, juice & zest of the lime, soy sauce, fish sauce, oil garlic and tomato paste and stir to combine. Bring to the boil over high heat, covered. Once boiled, simmer for 5 minutes, covered, then remove the chicken breast from the pan and leave to rest for at least 5 minutes. Discard the star anise.
2. Change the stove to medium-high heat and add the mushrooms, tomatoes, pak choy and broccoli to the broth. Cook, covered, for 4 minutes, then add the noodles to the pan and stir well for 1-2 minutes or until the noodles are tender. Remove from the heat and add a generous amount of ground black pepper. Thinly slice the cooked chicken breast and add it to the broth.
Divide the soup into 4 bowls and add spring onion, if desired.
Serves / 4
Total Preparation time / max 15 minutes
Total Cooking time / max 25 minutes