Asian Chicken Noodle Soup
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Serves: 4 servings
 
This Asian Chicken Noodle Soup will warm you up from the inside out! Very flavorful with fresh ingredients make this dish a go-to during the cold fall and winter season.
Ingredients
  • 4 cups chicken broth
  • 2 cups water
  • 2 chicken breasts
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp fish sauce
  • 6 cups water (for noodles)
  • 7 oz rice sticks
  • 2 tsp Sriracha
  • 2 tsp soy sauce
  • ½ cup grated carrots
  • 1 tbsp kochujang or red curry paste
  • 1 tbsp fresh lime juice
  • ¼ cup chopped cilantro
  • ¼ cup thinly sliced green onions
  • sesame oil to taste
Instructions
  1. For the soup broth: In a large pot bring to a boil the chicken broth, water, garlic, salt, fish sauce, and chicken breasts. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Remove cooked chicken and put aside to cool.
  2. Meanwhile in a large pot boil 6 cups of water then add the rice noodles. Boil for about 3 minutes or until the noodles are tender. Drain and set aside.
  3. When chicken is cool to the touch, shred chicken using fingers and then place back into broth. To the broth add the soy sauce, Sriracha, kochujang, grated carrots, and lime juice and stir. Simmer for about 3 minutes.
  4. To serve: put a small amount of noodles in a bowl, ladle the soup over the noodles, then garnish with cilantro, green onions and a squirt of sesame oil.
Notes
If you do not want the dish to be spicy (or are serving it to kids) omit the Sriracha and kochujang. Still tastes great, just without the kick of spice!
Recipe by Kinda Sorta Simple at https://kindasortasimple.com/2014/10/asian-chicken-noodle-soup/