Asian Chicken Noodle Soup
From chefelaine 15 years ago
- 30 minutes to make
- Serves 6
In multicultural Canada, chicken soup is no longer just '50s style. During cold and flu season, keep a pot of this healing soup on the stove, as the steam, spice and lime truly help. Broth 2 boneless chicken breasts 2 tbsp (25 mL) peanut or canola oil, divided 2-inch (5-cm) piece of fresh ginger, sliced 2 large garlic cloves, crushed but intact 1 onion, thickly sliced 2 quarts (2 L) chicken stock or broth ½ tsp (2 mL) crushed chili flakes 1 stick lemon grass, crushed at white end 2 tbsp (25 mL) fish sauce Soup One 14 oz pkg fresh udon noodles 1 1/4tsp (7 mL) dark sesame oil 1 lime 6-inch (15-cm) piece white radish or 4 large red radishes, julienned 1 carrot, julienned 4 cups (1 L) baby spinach leaves 1 cup (250 mL) sliced snow peas or frozen peas ¼ cup (50 mL) each of coarsely chopped fresh mint and Thai or regular fresh basil 1 small hot pepper, seeded and very finely minced 1 to 2 green onions, very thinly sliced 1. Read more To make broth, remove any clinging fat from chicken. Heat 1 tbsp (15 mL) oil in a large pot over medium-high heat. Add chicken; sauté 7 to 8 minutes per side or until golden. Remove; cool chicken on a plate. Reduce heat to medium. Add another tbsp (15 mL) oil to the pot; sauté ginger, garlic and onion for 5 minutes or until somewhat browned and very fragrant. 2. Pour stock over ginger and onion; add chili flakes and lemon grass. Bring to a boil. Cover; simmer 20 minutes. Cool; strain through a sieve, discarding solids. Stir in fish sauce. If serving later, cover and refrigerate for up to 3 days or freeze. 3. For soup, loosen noodles into a heatproof bowl. Cover with boiling water; soak 2 to 3 minutes. Drain; toss with sesame oil. Thinly slice chicken breasts; cut lime into wedges. Heat broth until boiling; add radishes, carrot, spinach, peas and herbs. 4. Choose a deep wide bowl for each portion of soup. Warm bowls in oven or with hot tap water. Put a small amount of hot pepper in each bowl; top with some of chicken and noodles. Pour over piping hot vegetables and broth; sprinkle with green onions. Serve immediately with chopsticks and a soup spoon. Pass remaining hot pepper, lime wedges and additional fish sauce to add to personal taste. Serves 4 to 6 See less
Ingredients
- broth shopping list
- 2 boneless chicken breasts shopping list
- 2 tbsp peanut or canola oil, divided shopping list
- 2-inch piece of fresh ginger, sliced shopping list
- 2 large garlic cloves, crushed but intact shopping list
- 1 onion, thickly sliced shopping list
- 2 quarts chicken stock or broth shopping list
- 1/2 tsp crushed chili flakes shopping list
- 1 stick lemon grass (French Sorrel), crushed at white end shopping list
- 2 tbsp fish sauce shopping list
- ------------------------------------ shopping list
- Soup shopping list
- One 14 oz pkg fresh udon noodles shopping list
- 1 1/4tsp dark sesame oil shopping list
- 1 lime shopping list
- 6-inch piece white radish or 4 large red radishes, julienned shopping list
- 1 carrot, julienned shopping list
- 4 cups baby spinach leaves shopping list
- 1 cup sliced snow peas or frozen peas shopping list
- 1/4 cup each of coarsely chopped fresh mint and Thai or regular fresh basil shopping list
- 1 small hot pepper, seeded and very finely minced shopping list
- 1 to 2 green onions, very thinly sliced shopping list
How to make it
- To make broth, remove any clinging fat from chicken.
- Heat 1 tbsp oil in a large pot over medium-high heat.
- Add chicken; sauté 7 to 8 minutes per side or until golden.
- Remove; cool chicken on a plate.
- Reduce heat to medium.
- Add another tbsp oil to the pot; sauté ginger, garlic and onion for 5 minutes or until somewhat browned and very fragrant.
- Pour stock over ginger and onion; add chili flakes and lemon grass.
- Bring to a boil.
- Cover; simmer 20 minutes.
- Cool; strain through a sieve, discarding solids.
- Stir in fish sauce.
- [ If serving later, cover and refrigerate for up to 3 days or better...freeze.]
- For soup, loosen noodles into a heatproof bowl.
- Cover with boiling water; soak 2 to 3 minutes.
- Drain; toss with sesame oil.
- Thinly slice chicken breasts; cut lime into wedges.
- Heat broth until boiling; add radishes, carrot, spinach, peas and herbs.
- Choose a deep wide bowl for each portion of soup.
- Warm bowls in oven or with hot water.
- Put a small amount of hot pepper in each bowl; top with some of chicken and noodles.
- Pour over piping hot vegetables and broth; sprinkle with green onions.
- Serve immediately
- Pass remaining hot pepper, lime wedges and additional fish sauce to add to personal taste.
The Rating
Reviewed by 9 people-
we love chicken noodle soup. this sure is a nice variation! 5
Pete and Candy
dagnabbit
in Barrie loved it
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I always like this kind of soup
bizzielizzie
in Orillia loved it
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How much of the green part of the lemon grass do I use? This recipe looks great L.
lasaf
in St. Paul loved it
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