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Asian chicken noodle soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Hearty lemongrass noodle soup with customizable toppings.
Ingredients:
  • 1l chicken stock
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1 lemongrass stem, halved lengthways or 2 tsp lemongrass paste
  • 500g Australian Chicken Thigh Fillets
  • 60ml teriyaki marinade
  • 200g dried rice stick noodles
  • 500.00 ml shredded wombok (Chinese cabbage)
  • 1 spring onion, thinly sliced
  • 2 long red chillies, thinly sliced (optional)
Instructions:
  • In a large saucepan over medium heat, let the stock, 2 cups (500ml) water, ginger, garlic, and lemongrass mingle together. Bring it to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 10 minutes.
  • In a bowl, mix the chicken with the teriyaki marinade and let it sit for 5 minutes to enhance the flavors.
  • Preheat a barbecue grill or chargrill over medium-high heat. Grill the chicken for 5 minutes on each side, or until fully cooked. Place on a plate, cover, and let it rest for 5 minutes before slicing it thickly.
  • Combine noodles and wombok with flavorful stock. Simmer until noodles reach desired tenderness. Portion into bowls, then add chicken on top. Garnish with fresh spring onion and spicy chili, if desired. Serve hot for a delightful meal.

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