Thai chicken noodle soup

Thai chicken noodle soup

39 ratings

Verena, Kitchen Stories


„My favorite soup, full of intense Southeast Asian aroma.“

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g
rice noodles
150 g
chicken breast
350 ml
chicken stock
20 g
ginger
1 clove
garlic
1 stalk
lemon grass
2
lime leaves
2 stalks
celery
1
carrot
2
green onions
100 g
enoki mushrooms
½ bunch
cilantro
1 tbsp
peanut oil
2 tbsp
soy sauce
1 tbsp
oyster sauce
Metric
Imperial
  • 100 g rice noodles
  • 150 g chicken breast
  • 350 ml chicken stock
  • 20 g ginger
  • 1 clove garlic
  • 1 stalk lemon grass
  • 2  lime leaves
  • 2 stalks celery
  • 1  carrot
  • 2  green onions
  • 100 g enoki mushrooms
  • ½ bunch cilantro
  • 1 tbsp peanut oil
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce

Utensils

  • kettle (optional)
  • large sauce pan
  • fine grater
  • large bowl
  • colander
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Sauvignon Blanc, New Zealand, 2013
This classic white wine tastes especially good when combined with exotic dishes. Its rich taste stimulates in many ways and gently plays with the Thai flavors, underscoring the lemon grass.

Nutrition per serving

Cal
399
Protein
34g
Fat
15g
Carb
30g

Step 1/7

Lightly smash lemon grass. Peel ginger and grate finely. Peel garlic and remove the green sprout if necessary and chop finely.
  • 1 stalk lemongrass
  • 1 clove garlic
  • 20 ginger
  • fine grater
  • cutting board
  • knife

Lightly smash lemon grass. Peel ginger and grate finely. Peel garlic and remove the green sprout if necessary and chop finely.

Step 2/7

Heat up peanut oil and add garlic and ginger to roast. Add soy sauce and oyster sauce and fill with chicken stock. Add lemon grass and kaffir lime leaves and bring everything to a boil.
  • 1 tbsp peanut oil
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 350 ml chicken stock
  • 2 kaffir lime leaves
  • large sauce pan
  • cooking spoon

Heat up peanut oil and add garlic and ginger to roast. Add soy sauce and oyster sauce and fill with chicken stock. Add lemon grass and kaffir lime leaves and bring everything to a boil.

Step 3/7

Cut celery into sticks and the carrot into walnut-sized pieces. Cut the chicken breast into pieces twice as large.
  • 2 stalks celery
  • 1 carrot
  • 150 chicken breast
  • cutting board
  • knife

Cut celery into sticks and the carrot into walnut-sized pieces. Cut the chicken breast into pieces twice as large.

Step 4/7

Next, add the celery, carrots, and chicken to the stock and cook on low heat for approx. 5 - 10 min. until fully cooked.

Next, add the celery, carrots, and chicken to the stock and cook on low heat for approx. 5 - 10 min. until fully cooked.

Step 5/7

Meanwhile, soak rice noodles in hot water, according to the package instructions.
  • 100 rice noodles
  • kettle (optional)
  • large bowl

Meanwhile, soak rice noodles in hot water, according to the package instructions.

Step 6/7

Cut green onions into fine rings. Then, cut the stalks off enoki mushrooms and finely chop cilantro.
  • 2 green onions
  • 100 enoki mushrooms
  • ½ bunch cilantro
  • cutting board
  • knife

Cut green onions into fine rings. Then, cut the stalks off enoki mushrooms and finely chop cilantro.

Step 7/7

Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro. Serve immediately, so that the mushrooms keep their bite and the cilantro keeps its color.
  • colander

Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro. Serve immediately, so that the mushrooms keep their bite and the cilantro keeps its color.