Spicy Chicken Noodle Soup

This one is fast, quick, bright & fresh. So it is perfect for a speedy weeknight dinner. There is a bit of chopping involved but I find that most relaxing after a long day.  There is something therapeutic about it as the working day eases in to evening & the crazy pace of the day becomes more of an evening stroll.  It’s just the quiet time I need, a few minutes of complete calm not really thinking about anything else, but chopping.  It clears the mind a little.

This bowl also delivers quite a wallop of flavours.  A spicy, fragrant, lemongrass scented broth topped with shredded chicken, fresh mint & aromatic coriander delivering a cooling herbal hit against the fiery red chillies & a welcome crunch from the carrots & bean sprouts.  It is one tasty supper.

Spicy Chicken Noodle Soup, adapted just a little from Nadia Lim’s Vietnamese Chicken Noodle Soup

Ingredients

Serves 2

For the soup

2 shallots sliced

2 garlic cloves, sliced

1 stalk lemongrass, sliced

Thumbnail of ginger, sliced

2 star anise

1 tsp coriander seeds

1/2 tsp all spice

1/2 tsp black peppercorns

1 red chilli

1/2 tsp sugar

3 tbsp fish sauce

500ml chicken stock

4 chicken thighs

1 cup rice noodles, cooked according to packet instructions

Salt 

To serve

1 small carrot, shredded

1 spring onion, sliced

Handful bean sprouts

Handful coriander leaves

Handful mint, chopped

1 red chilli, sliced

Handful crispy shallots

1 lime cut in to wedges

Directions

Place the shallots, garlic, lemongrass, ginger, star anise, coriander seeds, all spice, peppercorns, chilli, sugar, fish sauce & chicken in a large pot & cover with the chicken stock. Season with a pinch of salt.  Cover & bring to the boil & then turn off the heat & leave to stand, covered, for 10-15 minutes until the chicken is cooked through.

Remove the chicken from the broth & shred with 2 forks.  Set aside.  Strain the soup & return to the pot & heat it through.  Taste & adjust seasoning with more salt, pepper or fish sauce.

Place the noodles in soup bowls & ladle over the broth. Place the shredded chicken, carrot, spring onion, bean sprouts, herbs, chilli & crispy shallots on a platter & let everyone help themselves. Top the soup with whatever you like! But don’t forget that squeeze of lime.  It just wakens this bowl right up & brings it all bursting to life, an explosion of bright fresh flavours.

Such a bright flavourful bowl.  Next time I think I’ll add some toasted peanuts for a little extra crunch.

If you like this you might like this Prawn & Feta Fattoush Salad

One year ago Summer Vegetables with Pesto & Tapenade

Two years ago South East Asian Street Food at Cook the Books

Three years ago A Jar of Summer

Enjoy!