Discover the delicious flavors of Eastern cuisine with our delicious Asian Chicken Noodle Soup! This tasty soup combines tender pieces of chicken with creamy coconut milk and flavorful spices.
Whether you're looking for some warmth on a cold winter's day or cooling off in the summer, this Asian chicken noodle soup with coconut milk is an absolute must-try. So grab your soup pot and let yourself be pampered with a culinary journey to the Far East right in your own kitchen!
Enchanting flavors from the Far East: Asian chicken soup with coconut milk
When the weather gets hot, a cooling soup is delicious. This oriental style chicken soup is spicy and refreshing at the same time. A recipe that's made quick and easy. That's nice, because you can enjoy the warm weather outside on the porch if you want.
You can make this soup as spicy as your taste buds can handle, by adding additional red pepper. When you've got children, I advise using ¼ to ½ red pepper with the seeds removed. For adults ½ to 1 pepper, deseeded and if you like the real hot stuff add the whole pepper, including the seeds (but you are warned).
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What do you need for this Coconut Chicken Noodle Soup
To prepare this Asian Chicken Noodle Soup, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Chicken stock: Gives the soup a lot of flavor. The best thing is to make your own chicken broth, but you can also use a chicken stock cube.
- Coconut milk: Gives a slightly sweet, creamy and full flavor to the soup.
- Fish sauce: Provides a light saltiness.
- Ginger powder: Spicy, sweet, fresh and spicy. An ingredient that you often encounter in Eastern cuisine.
- Chicken breast: Use chicken breast cubes for this recipe.
- Mungo Vermicelli: Also called glass noodles; thin and slightly translucent noodles, made from mung beans.
- Red pepper: Adds spice to the soup.
- Lemon: The fresh counterpart to the spiciness of the soup.
How do you prepare this Creamy Ginger Chicken Soup?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- In a pan add the chicken stock, coconut milk, fish sauce and ginger powder and bring to a boil. When boiling, lower the heat.
- Cut the chicken in small cubes and add to the soup. Simmer for 15 minutes.
- Break the Mungo vermicelli above the pan and add to the soup with the pepper. Leave to simmer for 3 minutes.
- Step 4: Halve the lemon and juice it above the pan. Taste and add salt and pepper to taste.
Variations, Substitutions, and Tips
- More Flavor: This chicken soup already has a lot of flavor, but maybe you want something extra? You can add salt and pepper to taste, but also consider garlic, cumin, or onion powder. Delicious herbs that go very well with this soup. Or an extra hot pepper for some extra spice.
- Extra Vitamins: You can also eat this soup as a meal soup, when you add bean sprouts, sugar snaps and bok choy. In that case, cook the sugar snaps for two minutes. Cut the bok choy into small strips and wash the bean sprouts. You put the last two vegetables in your soup bowl and pour the soup on top. The vegetables stay fresh and crunchy.
- Vegetarian soup: Sometimes you want a day without meat, or you get to eat a vegetarian guest. And you can eat this soup perfectly vegetarian. In that case, replace the chicken meat with strips of shiitake mushrooms. And instead of chicken broth, you use a vegetable broth. Replace the fish sauce with an equal amount of salty soy sauce. This way, you can enjoy a delicious vegetarian (even vegan) soup.
- Too salty or too spicy?
- If the soup is too salty, dilute with water or let a peeled potato cook for 10 minutes.
- If the soup has too much spice, add 1 tablespoon of sugar.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
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Asian Chicken Noodle Soup
Ingredients
- ¼ - 1 red chili pepper
- 4 cups chicken stock
- â…˜ ml coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon ground ginger
- 1 chicken breast cut in small cubes
- 3 oz. glass noodles Mungo vermicelli
- 1 tablespoon lemon juice juice
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
Preperation
- Chop the pepper fine. Add ¼ pepper for a bit of spice, and if you want a spicier recipe, use a whole pepper.¼ - 1 red chili pepper
- Heat the chicken stock with coconut milk, fish sauce and ginger in a saucepan until it boils. Reduce the heat to low.4 cups chicken stock, ⅘ ml coconut milk, 2 tablespoons fish sauce, 1 teaspoon ground ginger
- Add the chicken cubes to the soup and simmer for 15 minutes.1 chicken breast
- Add the pepper and break the glass noodles above the soup. Mix every thing well and let it simmer for 3 minutes.3 oz. glass noodles
- Squeeze the lemon over the soup. Taste and flavor the soup with salt and pepper if necessary.1 tablespoon lemon juice, salt and pepper
Notes
- More Flavor: You can add salt and pepper to taste, but also consider garlic, cumin, or onion powder. Delicious herbs that go very well with this soup. Or an extra hot pepper for some extra spice.
- Extra Vitamins: You can also eat this soup as a meal soup, when you add bean sprouts, sugar snaps and bok choy. In that case, cook the sugar snaps for two minutes. Cut the bok choy into small strips and wash the bean sprouts. You put the last two vegetables in your soup bowl and pour the soup on top. The vegetables stay fresh and crunchy.
- Vegetarian soup: Replace the chicken meat with strips of shiitake mushrooms. And instead of chicken broth, you use a vegetable broth. Replace the fish sauce with an equal amount of salty soy sauce. This way, you can enjoy a delicious vegetarian (even vegan) soup.
- If the soup is too salty, dilute with water or let a peeled potato cook for 10 minutes.
- If the soup has too much spice, add 1 tablespoon of sugar.
- Fridge: Let cool and store covered in the refrigerator for up to 2 days.
- Freezer: Pour into a freezer box, keep ¼ inch (½ cm) from the top because the soup expands when it freezes. Freeze and store in the freezer for up to 2 months. Thaw on the day itself (or the evening before) in the refrigerator.
- Reheating: Heat the soup over medium heat until hot, but not boiling.
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