Preparation time
30min
Total time
30min
Portion
--
--
Level
easy
Ingredients
Bec's Table Ginger Chicken Soup with Noodles
- 20 g sunflower oil, or other non flavoured oil
- 5 g sesame oil, or up to 10g if you like
- 20 g fresh ginger, fresh is best for this recipe
- 1 --- long red chilli, optional
- 300 g skinless chicken thigh, Cut into bite sized pieces
- 1 litres chicken stock, I prefer Continental stock pots x 2 pluss water
- 2 bok choy, or similar chopped
- 2 portions ribbon noodles, I used Mr Chen's thick Egg Noodles
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- If you're using the same noodles I have, start by boiling the jug so you can add boiling water to them in your Thermoserver when directed in step 4. Otherwise, read the method on the chosen noodle pack and follow those instructions.
- Add fresh peeled ginger to the TM bowl and chop for 5 seconds/speed 6
- Scrape down the sides of the bowl and weigh in the two oils; set for 2 minutes/Varoma/reverse speed +1
- Add the cubed chicken pieces and set 3 minutes/Varoma/reverse speed +1 While this is happening, place the noodles in a Thermo server, pour over the boiling water from the jug, just enough to cover and set aside with the lid on.
- Add in the Chicken stock and chilli Set for 6 minutes/100°c/reverse speed +1
- Once the time is up remove the noodles from the Thermoserver and place them in the Thermomix set for 7 minutes/100°C/reverse speed +1 Around halfway through the cooking time add the Asian Greens through the hole in the lid.
Thermomix Method:
Tip
You can add more or less to this recipe however you will need to adjust the time so the chicken is cooked through
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
nannykat: Thank you for giving it a shot. I think it's a keeper too.
Bec McLeod
Made this for the first time tonight after hearing some really good comments about it. It did not disappoint. Super easy and delicious. Tastes every bit as good as the noodle soup I used to go out for, even better because you can adjust to your taste. I held off on the chilli seeds this time as I was being conservative but would probably be a bit more daring next time as I like a chilli hit. This will be my go to winter warmer.