Your Recipe Blog


Recipe by
20 minutes


Very easy, very tasty.

  • 4 chicken fillets, sliced and cut into small cubes
  • 3 extra fine noodle nests (lokshen)
  • 1 liter hot chicken stock
  • 1 small onion, thinly sliced
  • 1 carrot, cut into small cubes
  • 2 baby broccoli stems, cut into thin slices
  • 4 tablespoons of corn kernels
  • 2 black garlic cloves, sliced up
  • good pinch of chilli flakes or sliced fresh chilli

To thicken the soup slightly make a slurry with half a cup of water and about 60 ml cornstarch. In a little bit of oil, fry the veggies and chilli for 5 minutes. Add the stock and bring to a simmer for 10 minutes allowing the vegetables to soften.

Add the chicken and noodle nests and allow to cook about 5 minutes as that is all it’s going to need. Add the cornstarch slurry and stir until its thickened up a bit.
Serve with crusty bread.

*Black garlic is fermented, aged white garlic. The strong pungent smell of white garlic had been removed. The cloves are soft and jelly like with a strong balsamic molasses flavour. It peels easily and can be eaten directly from the bulb. Perfect for pastas, risottos, meat and fish stews and potjies.

Recipe and Photo: Elsabie Templeton


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5