Vietnamese-Style Chicken Noodle Soup
Vietnamese chicken noodle soup with garlic ginger broth, soy and lime seasoning, served over boiled rice noodles.
- 120 g chicken breast
- 80 g rice noodles
- 500 ml chicken stock
- 2 whole garlic cloves
- 15 g fresh ginger
- 1 whole lime
- 2 tsp soy sauce
- 15 g fresh coriander
- 30 g spring onions
- ½ whole red chilli
- 2 tsp vegetable oil
- 2 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Slice chicken breast into thin strips. Mince garlic and ginger. Slice spring onions on the diagonal. Thinly slice red chilli.
- Step 2
Heat vegetable oil in a large pot over medium-high heat. Add minced garlic and ginger, cook for 1-2 minutes until fragrant.
- Step 3
Pour in chicken stock and bring to boil. Add chicken strips and simmer for 8-10 minutes until cooked through.
- Step 4
Add soy sauce and juice of half lime to broth. Taste and adjust seasoning with salt and remaining lime juice.
- Step 5
Cook rice noodles according to packet instructions (usually 4-5 minutes in boiling water). Drain well.
- Step 6
Place cooked noodles in a serving bowl. Ladle hot broth and chicken over noodles.
- Step 7
Garnish with fresh coriander, spring onions, and sliced red chilli. Serve immediately with lime wedge on the side.
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