Asian Chicken Noodle Soup Recipe

July 28, 2012 by

Asian Chicken Noodle Soup

This is a great soup for work, despite all the ingredients and seemingly bothersome assembly. I keep my noodles at work, then make 5 little baggies of all my fresh vegetables. When lunchtime rolls around, I just cook my noodles in the bowl, drain the water, pop on the fresh stuff, then pour over the heated up stock and hard vegetables.

I’ve listed the vegetables I used below, but you can use whatever vegetables you like and have on hand. Cut them however you like, but you must add them to the broth in order of their cooking time, to ensure they are all reach your desired amount of tenderness at the same time.

Serves 2

  • 1 breast from a slow cooker chicken or 1 poached chicken breast, sliced
  • 350ml chicken juices from the slow cooker chicken
  • 150ml chicken stock (either homemade or packaged)
  • 500ml boiling water
  • 6 spears baby corn, halved lengthways and cut in half
  • 1 carrot, cut into thin discs
  • 4 broccoli florets, sliced thinly using a mandolin
  • 3 spring onions, finely sliced
  • 12 snow peas, julienned (fine vertical strips)
  • 1 cup wombok, finely sliced
  • 3 garlic cloves, minced or grated
  • Thumb sized piece of ginger, peeled and finely grated
  • 3 tablespoons of soy sauce, plus extra to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • Half a package of rice vermicelli noodles, cooked as per directions

Heat the peanut and sesame oils over medium heat in a stockpot. Add the ginger and garlic and stir well, ensuring it doesn’t burn. Cook for 1 minute, then add the chicken stock. Put the lid on and let that bubble away on low for a few minutes.

Add the chicken juices and water. Taste, and season to your taste with more stock, the soy sauce, or another flavour. I’m not an expert on Asian flavours and I don’t eat very salty foods, so you really need to season it based on your own preferences for the best result.

Start adding your vegetables (corn, carrot, broccoli, snow peas, spring onions). Don’t boil the broth as it can become foamy, but make sure it’s hot enough to cook the vegetables in a reasonable amount of time. Cook to your liking. Don’t add fresh vegetables like wombok, bok choy, any green leafies, or bean sprouts at this stage. These will overcook if you reheat the broth, so I prefer to just cook them in the residual heat in my serving bowl.

In your serving bowl, place your cooked noodles, and fresh vegetables not cooked in the broth (wombok). Place half your chicken breast on top of each bowl. Ladle over your broth. Garnish with more spring onions or even some fresh coriander.

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

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