Chicken Soup with Konjac Noodles

Chicken Soup with Konjac Noodles

  • Preparation 15 min
  • Cooking 35 min
  • Servings 4

Categories

Ingredients

    • 1 lb (450 g) boneless, skinless chicken thighs, cut into pieces
    • 1 tbsp (15 ml) vegetable oil
    • 1 tbsp fresh ginger, finely chopped
    • 1 garlic clove, finely chopped
    • 2 tbsp (30 ml) low-sodium soy sauce
    • 8 cups (2 litres) low-sodium chicken broth
    • 14 oz (400 g) konjac noodles, rinsed and drained (see note)
    • 2 cups (60 g) romaine lettuce, thinly sliced
    • ½ cup (15 g) cilantro leaves, finely chopped
    • 2 tsp (10 ml) toasted sesame oil
    • ½ bird’s eye chili pepper, seeded and thinly sliced or sambal oelek, to taste

Preparation

Note from Ricardo

Konjac is a tropical Asian plant with digestive properties. Noodles made from konjac are very filling, gluten-free, relatively rich in fibre and stay firm once cooked. They can be found in various formats in most grocery stores among the Asian or gluten-free products.

Personal Note