PJ and Amanda love to cook for each other and experiment with a variety of cuisines together on the weekend.
But with weekdays that start at around 5am and usually involve juggling work and an infant, getting dinner on the table needs to be a quick and easy task.
This vibrant and incredibly satisfying dish was inspired by their travels around Southeast Asia, and they’ve found it to be a tasty, easy meal solution they return to again and again.
“You can’t beat those fresh flavours of garlic, ginger, chilli and lemongrass,” they enthuse. “Just delish.”
PJ & Amanda’s Asian Noodle Soup recipe
Serves: 2
Preparation & cooking: 37 minutes
2 tablespoons vegetable oil
250g chicken thigh or breast, diced
1 small red onion, sliced
2 garlic cloves, sliced
1 red chilli, sliced, plus extra to serve
4cm piece fresh ginger, sliced
2 teaspoons lemongrass paste, or 2 lemongrass sticks
2 cups Campbell’s Real
Vegetable Stock
2 thin noodle nests (roughly 250g)
1 carrot, finely sliced
1 bunch bok choy, sliced coriander to serve
1. Heat oil in a large, heavy-based saucepan or wok over medium-high heat.
2. Add diced chicken, onion, garlic, chilli, ginger and lemongrass, then stir-fry for 4-5 minutes or until chicken is golden on all sides.
3. Add stock, reduce heat to low and allow to simmer for 10-15 minutes or until chicken is cooked and tender.
4. Add noodle nests and cook as per packet directions. Add carrot and bok choy for the last 2 minutes of cooking time. To serve, ladle the soup into bowls and garnish with coriander and extra sliced chilli.
Tip: If you’re worried that your noodles might soak up too much of the soup, cook them separately, then add to the serving bowl and ladle soup over them.
Pick up everything you need to make PJ & Amanda’s go-to for a great price, only at New World.
