Extra Spicy Chicken Noodle Soup

    A bit of a kick from Sriracha sauce makes all the difference in this spicy chicken noodle soup that is perfect for a cold winter night.

    BushCook

    1 person made this

    Ingredients
    Serves: 4 

    • Chicken
    • 680 grams of boneless chicken breast, skin removed*
    • 2 tablespoons Sriracha sauce
    • 1 tablespoon honey
    • Soup
    • 220g rice noodles
    • 1 tablespoon peanut or vegetable oil
    • 3 cloves of garlic, crushed
    • 4 cups chicken stock
    • 1/4 cup soy sauce
    • 1 tablespoon asian fish sauce
    • 2 tablespoons Sriracha sauce
    • 3 carrots, peeled and thinly sliced
    • 280g spinach
    • 1/2 small cabbage, thinly sliced
    • coriander, to garnish
    • salt, to taste

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Chicken: Heat oven to 190 degrees C. Line a tray with baking paper.
    2. Mix the Sriracha sauce with the honey in a small bowl and coat chicken pieces evenly.
    3. Place on the prepared tray and bake for 25-30 minutes, turning chicken after 15 minutes.
    4. Soup: Cook rice noodles in boiling water for 5 minutes, drain and set aside.
    5. Heat oil in a large saucepan over a medium-high heat, add the garlic and stir fry until 2 minutes or lightly brown.
    6. Add the chicken stock, soy sauce, fish sauce, Sriracha sauce and vegetables. Cover, bring to a boil then reduce to a medium heat. Cook for another 5-7 minutes or until vegetables are tender.
    7. To Serve: Place the chicken on a chopping board and cut into slices.
    8. Rinse noodles in warm water and divide between 4 bowls, then ladle even amounts of broth and vegetables onto the noodles and top with sliced chicken.

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