Asian-inspired Chicken Noodle Soup
Full of flavour and fragrance, this Asian-inspired soup will become a firm family favourite.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 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
How do I make it?
- Boil water in the kettle. Place noodles in a bowl and cover with boiling water. Leave to soften, then drain.
- 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.
- Divide noodles between four bowls, top with shredded chicken and then ladle soup over. Serve topped with fresh coriander.
