Chicken Noodle Soup

    Chicken Noodle Soup


    11 people made this

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

    Serves: 4 

    • 6 cups (1 1/2 litres) homemade chicken stock
    • 2 lemongrass 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 400g in total)
    • 150g instant thin rice noodles
    • 175g fresh baby corn cobs, sliced on the diagonal
    • 150g small button mushrooms, thinly sliced
    • 1 tablespoon soy sauce
    • 400ml tin light coconut milk
    • 1 lime, zest grated and juiced
    • 200g pak choy, sliced
    • 3 spring onions, thinly sliced on the diagonal
    • small handful of fresh coriander, roughly chopped

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

    1. Pour the chicken stock into a large saucepan, add the lemongrass, 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, soy 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 pak choy and simmer gently for 2 minutes until the pak choy 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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