Chicken and Noodle Soup

chicken noodle soup with beansprouts and carrots served in a bowl with a spoon

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Chicken and Noodle Soup

Chicken and Noodle Soup is a modern Fusion recipe for a classic Asian-influenced soup of chicken with noodles and beansprouts with Indonesian chilli paste. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chicken and Noodle Soup.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Spice Recipes Chicken Recipes Fowl Recipes Fusion Recipes Fusion Recipes

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Ingredients:

400g Chicken breast, shredded
2 carrots, scraped and diced
2 Garlic cloves, crushed
2 tsp ground cumin
1/2 tsp Ground turmeric
1.5l Water
1 Chicken Stock Cube
1 tbsp Sugar
1/2 tsp Shrimp paste (belachan)
3 tsp Sambal Olek
2 tsp Laos powder (dried, powdered, galangal)
50g Rice Vermicelli
160g Bean Sprouts
3 Lettuce Leaves, shredded
2 tbsp coriander leaves, chopped

Method:

Cut chicken into 2cm slices. Combine garlic, cumin and turmeric in pan, stir over heat for about 1 minute or until fragrant. Add the chicken, carrots, water, stock powder, sugar, shrimp paste, sambal olek and galangal to the pan, stir until combined. Bring to boil; reduce to a simmer and cook, uncovered, for 10 minutes.

Add vermicelli to the pan and simmer for 10 minutes. Stir in the bean sprouts, lettuce and coriander. Cook for 1 minute more and serve. (This dish can be prepared a day ahead. Store, covered, in refrigerator and re-heat before serving.)