A week of easy lunches: Day 3

Live Well for Less

 

VCC chef Hamid Salimian presents a week of lunches that are easy, tasty and inexpensive. Here is day three in the series of seven, where our chef prepares Thai chicken soup with noodles.

Ingredients:

• Chicken bones from day one's roast chicken
• 1 finger of ginger
• ½ an onion
• 1 lemon grass
• 2 star anise
• ½ cinnamon stick
• 1 tbsp. coriander
• 1 tsp. black pepper
• 1 clove
• Hoisin sauce
• 1 tablespoon Thai basil
• ¼ lemon or lime
• ½ cup cleaned cilantro
• Water to cover the bones

 

Step 1: Making the chicken stock

• Place all ingredients in a stock pot.
• Bring to a simmer.
• Simmer on low for two hours.
• Strain through a fine strainer.

 

Step 2: Adding the noodles and flavouring

• Cook one serving of the rice noodles, following the directions on the package.
•   Add ¼ cup Thai basil.
•   Mix in ¼ serrano pepper for some spice.
• Then mix in 1 tbsp. of Hoisin sauce