Chicken Noodle Soup
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4
Author: Meena, www.hookedonheat.com
- 2 cups boiled rice vermicelli noodles
- salt & pepper to taste
For the Soup
- 3 cups chicken stock
- 1 inch stub of fresh ginger
- 3 large garlic cloves slit halfway through the middle
- 1 stalk lemongrass cut into 2-inch pieces and pounded lightly to release oils
- 3-4 kaffir lime leaves
- 2 large fresh red chillies slit halfway through the middle
For the Chicken
- 2 boneless chicken breasts sliced thinly into bite-sized pieces
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1 tsp pure sesame oil
For Garnishing
- 1 small red onion thinly sliced
- 1 cup diced extra-firm tofu lightly sauteed in a bit of oil
- 1 cup snow peas sliced at an angle
- 1 cup bean sprouts
- 1/2 cup fresh cilantro roughly chopped
- 1/2 cup fresh mint roughly chopped
- 1/4 cup scallions finely chopped
- 1-2 large red chillies finely chopped
- a couple of wedges of fresh lime
Put all the ingredients for the soup into a large pot and let it simmer on medium-low heat for 10-15 minutes.
Marinate the chicken with soy sauce, white pepper, garlic powder and sesame oil, and saute in a non-stick pan till done.
To serve, divide boiled vermicelli noodles into large bowls, ladle with warm soup, and top with chicken and your choice of garnishes.