Asian Chicken Noodle Soup
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.
Ingredients
- ¼ - 1 red chili pepper
- 4 cups chicken stock
- ⅘ 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
1. Chicken Stock: Make chicken stock from scratch or use stock from a stock cube.
2. Variations
- 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.
Nutrition
Calories: 188kcal | Carbohydrates: 23g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 906mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 207IU | Vitamin C: 10mg | Iron: 1mg
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