Chicken ginger broth is a tasty Asian inspired soup recipe which makes use of pasta. You may replace it with egg noodles if desired.
3 160g fresh lasagna sheets
2 410g cans chicken consommé
2 360g single chicken breast fillets, sliced
100g fresh ginger, peeled, thinly sliced
1 125g tray baby corn
1 tablespoon finely shredded fresh ginger
Freshly ground black pepper
2 green shallots, trimmed, diagonally thinly sliced for serving
2 tablespoons fried garlic
Cut the lasagna sheets into uneven pieces using a sharp knife.
Place the water and the chicken consommé in a large saucepan and put it over high heat. Bring it to a boil. Reduce the heat to low. Add the chicken and sliced ginger. Let it simmer for 10 minutes or until the chicken is cooked. With a slotted spoon, transfer the chicken to plate and set aside to let it cool, around five minutes. Once it is cool enough, shred it.
Strain the broth using a sieve into another saucepan. Discard the ginger. Place the broth over high heat and bring it to a boil. Add the chicken, lasagna sheets and baby corn. Reduce the heat to low and let it simmer for another three minutes or until the corn is tender. Stir in the shredded ginger and season it with salt and pepper. Ladle the soup into individual bowls and top them with fried garlic and green shallots before serving.
Image from quantumbutterfly