Best Fragrant Chicken Noodle Soup Recipes

Fragrant Chicken and Rice Noodle Soup image

Provided by AmandaInOz

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

1 (1 5/8 kg) whole chickens
2 white onions, finely sliced
5 cm knob fresh ginger, peeled and sliced
2 cinnamon sticks
6 cardamom pods, crushed
3 star anise
1 tablespoon brown sugar
1 teaspoon salt
2 tablespoons fish sauce
4 tablespoons crisp-fried shallots
300 g fresh rice noodles
3 spring onions, finely sliced
200 g bean sprouts, rinsed
1 red chili pepper, finely chopped
1 bunch vietnamese mint
1 bunch fresh Asian basil
1 bunch coriander
1 lime, cut into wedges

Steps:

Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
Cover the noodles with hot water, gently separate using chopsticks, and drain.
Divide the noodles between four deep, warmed soup bowls.
Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.

Nutrition Facts : Calories 1215.3, Fat 64.2, SaturatedFat 18.3, Cholesterol 292, Sodium 1695.6, Carbohydrate 80.5, Fiber 4.3, Sugar 9.3, Protein 74.8

FRAGRANT CHICKEN NOODLE SOUP image

Yield 4

Number Of Ingredients 23

For the soup
1 litre/1¾ pints chicken stock (home-made or bought)
2 lemongrass stalks
4 bird's eye chillies
4-5 kaffir lime leaves (optional)
3 long shallots, peeled and finely sliced
50g/2oz piece fresh root ginger, peeled and sliced thinly
3 garlic cloves, peeled and halved lengthways
4 tbsp lime juice
2 tbsp nam pla (Thai fish sauce)
100g/3½oz medium rice or egg noodles
100g/3½oz mange tout, trimmed and sliced diagonally
1 red pepper, deseeded and very thinly sliced
small bunch fresh coriander, roughly torn
For the chicken balls
250g/9oz minced chicken
2 spring onions, trimmed and finely sliced
1 garlic clove, peeled and crushed
1 birds eye chilli, finely chopped
1 tbsp cornflour, plus extra for dusting
¼ tsp fine sea salt
2 tbsp chopped fresh coriander leaves
freshly ground black pepper