Sometimes I thank my mother for making me cook a lot of my own meals when I was young. It’s made me understand and appreciate ingredients and the flavours they bring to the dish more acutely.
I don’t know what I would do in uni life if I couldn’t whip up little cheap and easy numbers like this…
Chicken Vermicelli Soup
2 chicken breasts cut into thin strips.
2 cups of diced carrots, onion and celery (or vegies of your choice or means).
A few bok choy leaves.
1 cup of water to 2 cups of vegetable (or chicken) stock.
Rice vermicelli
Bring the stock and water to the boil and add the sliced chicken. Once the chicken has coloured on the outside, add the vegetables. Lastly, add the rice vermicelli to however thick you want it to be. Simmer covered for 10minutes or until the bok choy is soft. Serve piping hot and with a few chilli flakes if you want an extra kick. Season to taste.
Best eaten with chopsticks… cos it’s fun that way.
A nice, light winter warmer.
- xx
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