Asian-inspired Chicken Noodle Soup

by Hill Street
Asian-inspired-Chicken-Noodle-Soup_Hill-Street-Recipe-00-00-51-.jpg

Chicken Noodle Soup is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Asian-inspired-Chicken-Noodle-Soup_Hill-Street-Recipe-00-00-51-.jpg

Chicken Noodle Soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300g vermicelli noodles
  • 1 litre chicken stock
  • 1 cup water
  • 1 tbsp sliced ginger
  • 1 tbsp sliced galangal
  • 2 stalks lemongrass, chopped
  • 3 chicken breasts, sliced
  • 2 spring onions, chopped
  • 2 small red chilli, seeds removed, sliced
  • 45ml fish sauce
  • Juice of 2 limes
  • Fresh coriander to serve

Instructions

  1. Boil water in the kettle. Place noodles in a bowl and cover with boiling water. Leave to soften, then drain.
  2. In a saucepan combine stock and 1 cup of water and bring to the boil. Add ginger, galangal, lemongrass and chicken and reduce heat to a simmer. Simmer until the chicken is cooked. Transfer chicken to chopping board. Using two forks shred chicken meat and set aside. Remove stock mixture from heat and strain through a sieve into a saucepan. Discard solids. Add spring onion, chilli and fish sauce and heat over low heat for 2-3 minutes. Add lime juice and then taste and season with salt if desired.
  3. Divide noodles between four bowls, top with shredded chicken and then ladle soup over. Serve topped with fresh coriander.
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Recipe video


Enjoy

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