Chicken noodle soup

  • 1review
  • 8saves
  • 45min

About this recipe: This is one of the simplest soups to make with wonderful exotic flavours provided by lemon grass, coconut, ginger and chilli. The addition of thin noodles makes it quick and easy to prepare in one pan.

Zoë Harpham

Ingredients

Serves: 4 

  • 6 cups (1.5 litres) diluted salt-reduced or homemade chicken stock (recipes on this website)
  • 2 lemon grass stalks, white part only, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 3 skinless chicken breast fillets (about 400 g in total)
  • 150 g instant thin rice noodles
  • 175 g fresh baby corn cobs, sliced on the diagonal
  • 150 g small button mushrooms, thinly sliced
  • 1 tablespoon (15ml) salt-reduced soya sauce
  • 400 ml can light coconut milk
  • 1 lime, zest grated and juiced
  • 200 g siow pek chye/xiao bai cai sliced
  • 3 spring onions, thinly sliced on the diagonal
  • small handful of fresh coriander, roughly chopped

Directions

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Pour the chicken stock into a large saucepan, add the lemon grass, ginger, chilli and garlic and bring to the boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
  2. Lift out the chicken with a slotted spoon, put onto a chopping board and allow to cool. Leave the pan of stock on the heat.
  3. Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soya sauce and coconut milk. Bring the pan back to simmering temperature, then cook for 3 minutes.
  4. Meanwhile, cut the chicken into fine shreds. Stir the chicken into the soup with the lime zest and juice and the siow pek chye/xiao bai cai and simmer gently for 2 minutes until the siow pek chye/xiao bai cai has wilted.
  5. Ladle the soup into four soup bowls and scatter with spring onions and coriander leaves. Provide a spoon and fork for ease when eating.

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Reviews (1)

YenNguyen239
0

waoooo great recipe. I'll try to make it sometimes. I’m in love with noodles and pasta. It’s Yummy and simply irresistable. But the thing I’m afraid is it contains so much carbohydrate. But now I found a new way to replace normal Pasta and noodles. Do you know about Vietnamese brown Rice noodle? It’s 100 percent good for your health. So thrilled to come across this Vietnamese noodle soup Happy Pho. It takes 15 mins for me to cook & has super healthy ingredients, so it’s tasty and doesn’t make me feel terrible afterwards like a lot of Asian prepackaged products. I found it at Whole Foods Berkeley but I think they’re at a bunch of other stores too http://staranisefoods.com - 15 May 2010

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