Chicken Noodle Soup

Chicken noodle soup (can be made with prawns). Serves 6 Total fat 17.1g. Fat per serving 2.85g


2 skinless, boneless chicken breasts. (6.4g fat)
3 cm piece root ginger, skinned and finely grated (approx. 30g) (0.2g Fat)
3 cloves garlic, skinned and finely grated
6 spring onions, finely sliced (0.2g Fat)
300g bean sprouts (6.9g Fat)
1 head pak choi, washed, cored and finely sliced (0.2g Fat)
160g button mushrooms sliced (0.5g Fat)
1 ½ ltrs chicken stock, fresh or stock cubes (1.5g Fat)
3 tbsp soy sauce
3 tbsp rice wine or dry sherry
2 tbsp brown sugar
1 tbsp nam pla (fish sauce)
1 star anise
200g rice noodles (1.2g Fat)
A handful of fresh coriander chopped


Pour the stock into a large saucepan, add the grated ginger, garlic and star anise and slowly bring to the boil.

While the stock is heating finely slice the chicken breast into strips.

Once the stock has hit boiling point, reduce the heat to a simmer. Now add the soy sauce, rice wine, sugar and fish sauce, stir well and add the mushrooms and chicken strips, return to a gentle simmer and cook for 3-4 minutes, then add the noodles, bean sprouts, spring onions and pak choi, cook for a further 5 minutes, or until the noodles are cooked.

Remove the star anise and serve in warmed bowls sprinkled with a little of the coriander.

You can replace the chicken with 300g of uncooked prawns (5.0g Fat) as an alternative, just add at the same time as the noodles, rather than at the same time as the mushrooms.

(Total fat 15.7g, Fat per serving 2.62g)