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USING UP LEFTOVERS – CHICKEN AND PRAWN NOODLE SOUP

by in Recipes May 5, 2019

Using up the last of the BBQ chicken for the next nights dinner.   So far, we had last nights dinner, today’s lunch and now tonights dinner.  I love cooking like this, making extra in the beginning means it is so easy to make other meals quickly and easily.

The last meal using the BBQ chicken is a Chicken and Prawn Noodle Soup.

  • Chicken Stock  –  I used some from our freezer (we always make stock if we have a Roast Chicken and freeze it for future use) but there are good quality Chicken Stock’s available to buy now – just always check the ingredients !!!
  • Rice Noodles  –  cooked as per the packet instructions.
  • 1 tin Bamboo Shoots  –  drained  (for crunch)
  • Diced leftover Chicken
  • Prawns
  • Spinach
  • Grated Ginger
  • Crushed Garlic  (I used the Garlic I fermented {recipe on website} with some of its fermenting liquid)
  • 2 Red Chillis  –  sliced in half
  • Juice of 1 Lime
  • Tamari (Wheat Free Soy Sauce)
  • Fish Sauce
  • Coriander

This is really easy to do and as you can see I have not given you quantities, as it depends how many you are cooking for and your personal preferences in terms of taste.  This is just as easy to make for one or for the whole family.

 

Cook the noodles and then leave them resting in cold water until you need them.

 

Heat the Stock and add the Grated Ginger, the Chillis and Crushed Garlic to the Stock.  When it has come to a simmer, add the Bamboo Shoots and the diced Chicken.

Add the Tamari, Fish Sauce and taste  –  dont add too much at first as it is much easier to add more but impossible to take it out if you make it too salty!!!!!

Add the Prawns and cook until they turn pink – it wont take long.

Add the Spinach, it will wilt very quickly.

Turn off the heat and add the Juice of the Lime.

Drain the Noodles and put them in the bottom of your bowl.

Ladle the soup over, making sure that everyone gets some of all the goodies!!!

Top with Coriander Leaves and Serve.

You could put some extra finely chopped Red Chilli on the table for people to add if they want it a little hotter.

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