Chicken Soup with Konjac Noodles
Chicken Soup with Konjac Noodles
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into pieces
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp fresh ginger, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp (30 ml) low-sodium soy sauce
- 8 cups (2 litres) low-sodium chicken broth
- 14 oz (400 g) konjac noodles, rinsed and drained (see note)
- 2 cups (60 g) romaine lettuce, thinly sliced
- ½ cup (15 g) cilantro leaves, finely chopped
- 2 tsp (10 ml) toasted sesame oil
- ½ bird’s eye chili pepper, seeded and thinly sliced or sambal oelek, to taste
Instructions
- In a large pot over medium-high heat, brown the chicken in the oil. Add the ginger and garlic. Cook for 1 minute while stirring. Pour in the soy sauce. Let reduce until almost dry, stirring constantly. Add the broth. Bring to a boil and simmer for 10 minutes or until the chicken is cooked through.
- Add the noodles and lettuce to the pot. Cook for 2 minutes or until the noodles are al dente. Add the remaining ingredients. Season with salt and pepper. Serve immediately.
Chicken Soup with Konjac Noodles