Tuesday, 30 June 2020

Asian-style chicken noodle soup


Often I feel like having a warming bowl of soup for dinner, and the flavours of an Asian-style soup can add a lot of variety to an otherwise standard soup recipe. The flavour combination of ginger, garlic, soy and lime adds a lot of zest to this dish, while the fresh chilli gives a nice kick without being too overpowering. The protein from the lean chicken breast, paired with the carbohydrates from the rice noodles, will keep you full for hours.


(Serves 4)

You'll need:


1 tsp minced ginger
1 tsp garlic-infused oil
2 chicken stock cubes, crumbled
1L water
2 chicken breasts
1 tsp fish sauce
1 tsp lime juice
1 tbs soy sauce
1 cup snow peas, sliced
6 button mushrooms, sliced
200g dried rice noodles
1 cup bean sprouts
1/2 cup coriander leaves
1 red chilli, sliced


1. Place the minced ginger, garlic-infused oil, chicken stock cubes and water in a large pot and bring to the boil.

2. Add the chicken breasts to the broth and allow to cook for 10-15 minutes until cooked through.

3. Remove the chicken breasts and slice into thin slices, then place to the side.

4. Add the fish sauce, lime juice, soy sauce, snow peas and mushrooms to the broth and simmer for 4-5 minutes.

5. Meanwhile, boil a pot of water and add in the rice noodles, cooking for 6-8 minutes until soft, then drain.

6. To serve, divide the rice noodles among four bowls, then top each bowl with the vegetables and broth, a few slices of chicken, a handful of bean sprouts, and a sprinkling of coriander leaves and sliced chilli.

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