Prep 10 mins
Cook 10 mins
If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body.
- 1 cup thin dried noodles
- 1 liter chicken stock
- 6 slices ginger, thick
- 2 small red chilies
- 2 stalks lemongrass
- 4 fresh lime leaves
- 2 limes, juiced
- 1 tablespoon fish sauce
- 200 g cooked chicken
- coriander leaves
- Bring the chicken broth to a boil.
- While this is happening, cut the ginger into thin shreds.
- Also halve the chillies, deseed them and chop the pepper finely.
- Cut the lemongrass into thin rings.
- Shred the lime leaves.
- Tip everything you've just chopped into the stock, as well as the noodles, lime juice and fish sauce.
- Cut the chicken into small pieces and throw it in as well, then simmer for 5-7 minutes.
- Remove the mint and coriander from their stems.
- Divide them into two soup bowls and ladle the soup over the herbs.
this was awesome! i used udon noodles, and turkey stock w/turkey bits that i made yesterday. i didn't have lime leaves, used a bit of grated lime zest, it was very tasty
Very easy to make and very tasty - I did add a little cream to make it into a thai cream of chicken soup though - a definate winner
This was a great soup! And so easy to make with cooked chicken and chicken stock that I keep stored on hand (I like to cook up chickens on the weekends for meat and stock). One small change that I made to this soup was to simmer the stock with the aromatics, then strain it before adding the chicken and noodles so I wouldn't have to deal with a lot of lemongrass (which can be tough to deal with). I also didn't have mint, because I forgot it at the market, but the quality of the soup was still right up there, and was just wonderful. Thanks so much for posting.