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Asian chicken noodle soup
Asian chicken noodle soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfying 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, simmer the stock, 2 cups (500ml) water, ginger, garlic, and lemongrass until flavors meld, about 10 minutes covered.
  • Combine the chicken and teriyaki marinade in a bowl, allowing the flavors to develop for 5 minutes.
  • Preheat a barbecue grill or chargrill to medium-high. Grill the chicken for 5 minutes on each side, or until fully cooked. Remove to a plate, cover, and let it rest for 5 minutes. Slice the chicken thickly.
  • Combine the noodles and wombok into the flavorful stock. Simmer for 3 minutes or until noodles reach desired tenderness. Serve in individual bowls, topped with chicken, and garnish with spring onion and chili, if desired.

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