Light Asian Chicken Vegetable Noodle Soup

    1 hour 30 mins

    Chicken and vegetables are poached in a light, tangy and refreshing soup. Adding the noodles make it into a meal. If you want more flavour, let the stock cool overnight for the flavours to infuse together.

    Be the first to make this!

    Serves: 1 

    • 400ml chicken stock
    • 1 whole star anise
    • 20g fresh grated ginger
    • 1 clove fresh crushed garlic
    • 3-4 coriander roots, washed plus a few leaves
    • 2cm piece of lemongrass (the white bit) chopped
    • 1 tsp tamarind pod or paste
    • 100g lean chicken breast cut into 25g strips
    • 50g noodles, cooked
    • 4 leaves of bok choy, medium size
    • 30g grated carrot
    • 15g grated Daikon
    • 5-6 leaves of Vietnamese mint (rau ram or laksa leaves)
    • 30g mung bean sprouts
    • 30g snowpea sprouts, tops only
    • fresh chopped hot chilli

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Warm the chicken stock and then put in the first six items after chicken stock and infuse by bringing to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.
    2. Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.
    3. Serve with the sprouts, mint and chilli on the side.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)