Noodle soup with chicken broth, pak soi (bok choy), and bean sprouts is a delicious and nourishing dish that blends light yet flavorful ingredients. The chicken broth provides a rich, savory base, simmered to perfection, often with aromatic spices like ginger and garlic. Pak soi, a crisp leafy green with tender stems, adds a fresh, slightly bitter note, balancing the soup’s richness. Bean sprouts bring a delightful crunch and a mild sweetness, contrasting the soft noodles and creating a harmony of textures. Together, these ingredients make a comforting and wholesome meal, perfect for any time of day.
Recipe
Prep time: 15 minutes
Cook time: 15 min
Things you need (2 person):
250gm noodles
2 tablespoons Ghee or oil
Few Bay Leaves
1 Star Anise
2 Cloves
1 inch piece Cinnamon Stick
1 large Onion, sliced or chopped
2-4 garlic cloves
1 inch ginger
3-4 broccoli florets
Few pak soi leaves
100gm bean sprouts
2 spoons soya sauce
1 green bell pepper / Paprika
1 chicken broth
1 teaspoon Red Chili Powder or Paprika
1 to 1 1/2 tablespoons Salt
Wash the bean sprouts (tauge), and pak soi. Cut the broccoli and paprika into long slices
Chop the ginger and garlic, and onion into small pieces
Sautee the onion until golden brown and then add the ginger, garlic, cinnamon, cloves, bay leaves, etc.
After a few minutes, add all the veggies. While the stove is on high flame stir the veggies until they soften a bit.
Once the veggies soften, add the chicken broth and 500ml of water. Add the salt, paprika and soya sauce
Let the soup simmer for a few minutes.
While the soup is simmering, start boiling the noodles. Please remember that the noodles should not be over-boiled but it helps if they are just a bit uncooked as they will get cooked in the hot soup broth after serving
Once the noodles are ready, please strain them and run them quickly under cold water
I usually, do not combine the soup and broth in one pot. I serve the noodles and broth as needed as the noodles do not overcook this way.
