Asian-style chicken noodle soup

Asian-style chicken noodle soup

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(3 ratings)

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Cooking time

Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Use rice noodles in this Asian-style chicken soup for an authentic feel

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 125g (2 bundles) of stir fry noodles
  • 1.2l good quality chicken stock
  • 2 shredded lime leaves
  • 1 tsp grated ginger
  • 2 tbsp finely chopped coriander
  • 418g can creamed-style corn
  • 2 cooked, shredded skinless chicken breasts

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Method

  1. Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.
  2. Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.
  3. Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.

Recipe from Good Food magazine, July 2004

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Comments

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dandifiedviolence's picture
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this recipe is way too boring..
It needs lots of ginger, and a couple cloves of garlic. Soy sauce and sesame oil would make it so much tastier, as well as generous amounts of spring onion and finely chopped red chilli for people to add as they eat.. way nicer. I would also leave out the lime leaves and corn, but then I suppose it's a completely different recipe!
It's even better with macaroni instead of noodles, sounds a bit weird but my mum makes it (she's south-east asian) and it's my favourite meal.
I'm going to make some now actually.. yum!

dandifiedviolence's picture
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this recipe is way too boring..
It needs lots of ginger, and a couple cloves of garlic. Soy sauce and sesame oil would make it so much tastier, as well as generous amounts of spring onion and finely chopped red chilli for people to add as they eat.. way nicer. I would also leave out the lime leaves and corn, but then I suppose it's a completely different recipe!
It's even better with macaroni instead of noodles, sounds a bit weird but my mum makes it (she's south-east asian) and it's my favourite meal.
I'm going to make some now actually.. yum!

unionjacqui's picture

I make this for 2 servings from leftovers from a 1.5kg chicken and as I have the time, I make the stock from the carcass, I only use half the noodles. No lime leaves? then a good dash of lime juice from a bottle I also add a couple of good splashes of Nam Pla (fish sauce). If there is not much chicken left over then I would suggest adding some mushrooms-even the tinned variety!

If you like this then try James Martin's One Pot Broth from the BBC Food recipe section.

carls1979's picture
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Keep making this recipe over and over again. Simple and yummy. Stock is great if made prior too.

gavin007's picture

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gavin007's picture

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