Now, you know I love noodle soup (I think it should be a food group in itself) so no surprise there’s one making an appearance here.
Szechuan peppercorns are very potent and clean tasting, almost mentholated, so they work really well with a big kick of ginger and green chilli, helping the chicken pack a punch in it’s fragrant liquor.
So whether you feel like you’ve overindulged, are a seasoned noodle soup fan, or just want something clean, zingy and packed with flavour, this broth is just the ticket. We like to serve it in a big pot at the table and then help ourselves.
Broth and noodles for two
- The shredded meat of one of the chicken legs
- 1.5 pints of the poaching liquor (making sure you’ve skimmed the fat from the surface first)
- A large piece of ginger, peeled and cut into slender matchsticks
- 2 large spring onions, finely shredded lengthways
- A small handful of fresh mint and coriander leaves, finely shredded
- Half a teaspoon Szechuan peppercorns
- 1 green chilli finely cut
- Enough skinny rice noodles for two (however many you like really) made up as per their instructions and then sat waiting in cold water
- Place the broth, ginger, peppercorns into a saucepan and bring to the simmer for 10 minutes so the ginger and peppercorns can infuse into the broth.
- Strain through a fine sieve into another saucepan and put back on the heat (you don’t want to chew down on one of those peppercorns!) pick the ginger out of the sieve and put it into the saucepan with the liquor.
- Bring to the simmer again then add the chicken, spring onions and noodles – cook for around 5 to 7 minutes to heat everything through and then add the chilli, spring onion and fresh herbs.
- Either ladle into bowls ready to eat or transfer to a soup dish for the table.