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Chicken Noodle Soup
Main Ingredients | Boneless chicken, Rice noodles |
Cuisine | Chinese |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 300 grams rice noodles
- 2 tablespoons soy sauce
- 2 fresh red chillies, seeded and sliced
- 1 medium onion, sliced
- 1¼ cups bean sprouts, blanched
- 2 tablespoons chopped fresh coriander
- 10-12 fresh basil leaves, torn
- White pepper powder to taste
- 1 lemon, cut into wedges
- Broth
- 500 grams boneless chicken, cubed
- 10 cups chicken stock
- 4 spring onions, sliced
- 1 inch ginger, crushed
- 1 inch cinnamon stick
- Salt to taste
- 2 teaspoons sugar
- 2 tablespoons fish sauce
Method
- Pour the chicken stock into a deep non stick pan and heat. Add the chicken cubes, spring onions, ginger, cinnamon, salt and sugar. Stir well and simmer for forty to forty-five minutes. Keep removing the scum in short intervals.
- Strain the stock and cut the chicken cubes into small pieces.
- Heat four cups water in another deep non stick pan and soak the rice noodles in it. Strain the noodles into a bowl and add a little cold water to it. Add the fish sauce to the strained stock and mix.
- Mix the soy sauce and chilli slices in a bowl.
- Place the noodles in a serving bowl. Place the chicken pieces over them along with onion, beans sprouts, coriander leaves, basil leaves and pepper powder. Pour the stock over. Drizzle a little of the chilli in soy sauce, garnish with a lemon wedges and serve immediately.
Nutrition Info
Calories | 2001 |
Carbohydrates | 262 |
Protein | 223.1 |
Fat | 6.7 |
Other Fiber | 15.7mg |
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