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asian chicken noodle soup
asian chicken noodle soup

asian chicken noodle soup
Embark on a culinary journey to the Far East with Asian chicken noodle soup, a tantalizing twist on the classic comfort food. This dish combines the familiar warmth of chicken noodle soup with the bold flavors and aromatic spices of Asian…
asian chicken noodle soup
Source
Ingredients:
1
Servings
  • 1
    item
     whole chicken, cut into pieces
  • 1920
    ml
     chicken broth or dashi (japanese soup stock)
  • 2
    item
     carrots, sliced
  • 2
    item
     stalks of lemongrass, bruised
  • 3
    clove
     garlic, minced
  • 1
    item
     thumb-sized piece of ginger, sliced
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     fish sauce
  • 1
    tbsp
     rice vinegar
  • 1
    tbsp
     sesame oil
  • 4
    oz
     rice noodles
  • 1
    item
     chicken is a lean source of protein, essential for muscle growth and repair
asian chicken noodle soup
Instructions:
  1. In a large pot, combine the chicken broth (or dashi), carrots, lemongrass, garlic, and ginger.
  2. Bring the broth to a simmer over medium heat.
  3. Add the chicken pieces to the pot and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
  4. Remove the chicken pieces from the pot and shred the meat, discarding the bones.
  5. Return the shredded chicken to the pot.
  6. Stir in the soy sauce, fish sauce, rice vinegar, and sesame oil. Adjust seasoning to taste.
  7. Cook the rice noodles separately according to the package instructions.
  8. To serve, place a portion of cooked noodles in each bowl and ladle the hot soup over them.
  9. Garnish with your choice of toppings, such as chopped green onions, cilantro, sliced chili peppers, and a squeeze of lime juice.
  • 1
    item
     whole chicken, cut into pieces
  • 1920
    ml
     chicken broth or dashi (japanese soup stock)
  • 2
    item
     carrots, sliced
  • 2
    item
     stalks of lemongrass, bruised
  • 3
    clove
     garlic, minced
  • 1
    item
     thumb-sized piece of ginger, sliced
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     fish sauce
  • 1
    tbsp
     rice vinegar
  • 1
    tbsp
     sesame oil
  • 4
    oz
     rice noodles
  • 1
    item
     chicken is a lean source of protein, essential for muscle growth and repair
1
Servings
0

In a large pot, combine the chicken broth (or dashi), carrots, lemongrass, garlic, and ginger.

Bring the broth to a simmer over medium heat.

Add the chicken pieces to the pot and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Remove the chicken pieces from the pot and shred the meat, discarding the bones.

Return the shredded chicken to the pot.

Stir in the soy sauce, fish sauce, rice vinegar, and sesame oil. Adjust seasoning to taste.

Cook the rice noodles separately according to the package instructions.

To serve, place a portion of cooked noodles in each bowl and ladle the hot soup over them.

Garnish with your choice of toppings, such as chopped green onions, cilantro, sliced chili peppers, and a squeeze of lime juice.

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