Aromatic Chicken Noodle Soup
By OcadoLife
Published on 26 March 2023
In this Aromatic Chicken Noodle Soup by food writer and recipe developer Kat Mead, chicken is poached in homemade Chicken Stock for double deliciousness. Packed with zingy south-east Asian flavours and veg, it’s a fresh take on pure comfort food. Don’t skip the resting step – it makes the chicken extra juicy.Time and servings
2 hrs 20 minsTotal time
4Servings
10 minsPrep time
2 hrs 10 minsCooking time
Ingredients
- 2 stalks lemongrass, ends bashed
- 6 lime leaves
- 5 cm of piece ginger, roughly sliced
- 1 medium chicken (approx. 1.5kg)
- 1 red chilli, left whole but pierced
- 1 garlic bulb, sliced widthways
- 250 g of sugar snaps
- 200 g of rice noodles
- 240 g of baby pak choi, halved lengthways
- 2 tbsp of olive oil
- 100 g of roasted peanuts, roughly chopped
- 100 g of baby king oyster mushrooms
- 250 g of shiitake mushrooms, roughly torn
- 4 tsp of chilli oil (or more, to taste)
- 1 small handful coriander, leaves picked
- 1 small handful mint, leaves picked
Method
Step 1
Pour in 3L homemade stock (see link in intro) into a large stockpot, add the lemongrass, lime leaves, chilli, garlic, ginger and chicken, and place on a medium-high heat. Bring almost to the boil; turn the heat to low, cover and simmer for 2 hrs, cracking the lid to let the steam escape if needed. Turn off the heat and leave to rest for 1 hr.Step 2
Remove the chicken to a plate and shred the meat, discarding the skin and bones. Strain the broth into a clean saucepan. Discard the boiled ingredients.Step 3
Cook the noodles in the broth as per pack instructions, adding the pak choi and sugar snaps for the final 5 mins.Step 4
Fry the mushrooms in the oil over a high heat for a few mins. Add to the broth.Step 5
Serve, topped with shredded chicken, peanuts, herbs and a drizzle of chilli oil.