Owen Potts Stock- Vietnamese Chicken Noodle Soup

You may remember my week away holed up in a luxury cottage, just Chris and I.

I actually took a little work with me, naughty this may sound, but it was a review of Owen Potts Chicken Gravy with White Wine and Thyme and ideal for a simple but cosy dinner for two.

http://given-to-distracting-others.blogspot.com/2011/11/owen-potts-sauces-and-condiments-review.html

Owen Potts asked me if i would like to try one of their brand new stocks and use it to make a recipe.

Always up for a recipe challenge I accepted.

I was to make Vietnamese Chicken Noodle Soup, this was quite apt as I made a Jewish inspired noodle soup recently, we enjoyed the flavour and because I'm also a fan of Asian cuisine it was a perfect recipe to develop my soup making.

 So on Saturday morning armed with the ingredients Owen Potts supplied I started the soup.

The base for the soup was simple, the aroma of lemongrass and chicken soon filled the kitchen.

After 15 minutes I removed the cinnamon, ginger lemongrass and star anise, added the Pak Choi (Chinese cabbage) and noodles, I did not stir fry mine first as stated on the packet.

Then finally the beansprouts to warm through. The garnish gave a lovely colour and the chillis packed a nice heat and crunch

I really enjoyed the recipe, it tasted authentic, light and delicately flavoured. The Owen potts stock was a great addition and I am keen to use it in a few stews and gravies.

Vietnamese Chicken Noodle Soup

An Asian classic, perfect for a healthy lunch or a lighter evening meal

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 2

Ingredients

70g rice noodles

500ml Owen Potts chicken stock

200g chicken breast, diced

2 star anise

1 cinnamon stick

2 lemon grass stalks, bruised

2cm piece fresh root ginger, thickly sliced

1 tsp fish sauce

150g beansprouts

200g pak choi, thickly sliced

4 salad onions, finely sliced

½ red chilli, deseeded and sliced

1. Prepare the rice noodles as instructed on pack.

2. Heat the Owen Potts chicken stock, diced chicken, spices, ginger and lemon grass in a large pan with roughly 300ml water. Bring to the boil and simmer with the lid on for 15 mins.

3. Using a slotted spoon, scoop out the spices, lemon grass and ginger and then stir in the fish sauce.

4. Bring the soup base back to the boil. Stir in the prepared noodles and pak choi and simmer for 2 mins.

5. Add the beansprouts to the pan and cook for another minute. Divide between two large bowls.

6. Top with the salad onions and chilli.

Owen Potts’ brand-new selection of delicious stocks offer the perfect way to transform a classic dish into a real culinary delight – ideal for enriching and adding flavour to soups, sauces, tagines and risottos, to name just a few.

With flavours including beef, chicken and fish, these stocks are great for adding some flair to a home-made soup, bringing a little something extra to a beef stew, or introducing a touch of indulgence to a seafood risotto – safe in the knowledge you’re in the hands of a real food guru.

A genuine culinary expert, Owen is undoubtedly the food industry’s best-kept secret,

and has been developing products behind the scenes for years – if you’ve ever bought a gourmet salad dressing, luxury sauce, chutney or condiment, you’ve more than likely already tasted one of Owen’s creations.

Owen Potts’ stocks are made using the very best, natural ingredients sourced from around the world.

They are available at an RRP of £2.50 from Tesco.

The Owen Potts range includes everything from store cupboard essentials such as chicken gravy and steak sauce, to classic recipes with a unique twist, such as a mouth-watering cranberry sauce infused with honey, a great-tasting mustard sauce with hints of tarragon and a delectable Spanish dressing blended with roasted peppers and pimenton.