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Easy Asian chicken noodle soup
Here is the recipe for an easy Asian chicken noodle soup. A warming and cooling recipe in one pan. It's a fast and easy recipe (on the table within 25 minutes) and with a delicious taste.
5
from
2
votes
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Servings
5
persons
Course:
soup
Cuisine
Asian
Cook Time:
20
minutes
Total Time:
20
minutes
Ingredients
1x
2x
3x
1
liter
chicken stock
200
ml
coconut milk
2
tablespoons
fish sauce
1
teaspoon
ground ginger
1
chicken breast
75
grams
Mungo vermicelli
¼ - 1
red pepper
see recommendation above recipe, finely chopped
½
lemon
juice
salt and pepper
to taste
Metric
-
US Customary
Instructions
Preperation
Chop the pepper fine. Add ¼ pepper for a bit spice and if you want a spicier recipe use a whole pepper.
Slice the chicken in small cubes.
Weigh / measure all the ingredients.
Easy Asian chicken noodle soup
Heat the chicken stock with coconut milk, fish sauce and ginger in a saucepan until it boils. Reduce the heat to low.
Add the chicken cubes with the soup and simmer for 15 minutes.
Add the pepper and break the Mungo vermicelli above the soup. Mix every thing well and let it simmer for 3 minutes.
Squeeze the lemon over the soup. Taste and flavor the soup with salt and pepper if necessary.
Nutrition
Calories:
273
kcal
|
Carbohydrates:
24
g
|
Protein:
17
g
|
Fat:
12
g
|
Saturated Fat:
9
g
|
Cholesterol:
35
mg
|
Sodium:
938
mg
|
Potassium:
564
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
945
IU
|
Vitamin C:
45
mg
|
Calcium:
26
mg
|
Iron:
2.3
mg
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Keyword:
a chicken soup recipe, a fast soup recipe, a healthy soup recipe