Simple Asian-style Chicken Noodle Soup

    25 mins

    In Asia, there are different kinds of 'noodle soup'. This one is a great comfort food on a cold day, but also light and healthy. Quantities are arbitrary - adjust to own taste. Very important to add the fried shallots as they give the fragrance and flavour. Instead of egg noodles, sometimes I use macaroni. If you are adventurous, eat with chopped hot chilli pepper or add some dried chilli flakes to make the soup spicy.

    9 people made this

    Serves: 6 

    • 12 shallots, thinly sliced
    • 4 tablespoons vegetable oil
    • 185g egg noodles
    • 60g beansprouts
    • 2.5L chicken stock
    • 500g chicken breast fillets - cooked and chopped
    • 3 spring onions, chopped
    • Soy sauce or salt, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a small frying pan over medium heat, cook shallots in oil until brown. Remove from heat and set aside.
    2. Cook noodles according to packet instructions. Drain and divide evenly between six bowls.
    3. In a large saucepan over medium heat, bring chicken stock to a simmer. Cook until heated through, adding beansprouts at the last minute. Cook beansprouts 30 seconds, and then add the chicken.
    4. Once the soup is heated through, ladle over the noodles. Sprinkle the fried shallots and spring onion and season with soy sauce or salt. Serve immediately.

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    Reviews in English (6)


    Terrible, didn't enjoy this one at all. Steer clear of this one.  -  22 Aug 2001  (Review from Allrecipes US | Canada)


    Very tasty. Can't go wrong with these basic ingredients and you can always adjust the seasonings to suit your taste.  -  15 Nov 2004  (Review from Allrecipes US | Canada)


    I did not care for this recipe.  -  05 Nov 2010  (Review from Allrecipes US | Canada)