Extra Spicy Chicken Noodle Soup

Extra Spicy Chicken Noodle Soup


1 person made this

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.

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

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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