Chicken Noodle Soup

    45 minutes

    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.

    19 people made this

    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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    Reviews in English (1)


    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  -  15 May 2010  (Review from Allrecipes Southeast Asia)