Thai chicken noodle soup

Based on 56 ratings
Verena

Verena

Founder at Kitchen Stories

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g rice noodles
150 g chicken breast
350 ml chicken stock
20 g ginger
1 clove garlic
1 stalk lemon grass
lime leaves
2 stalks celery
carrot
green onions
100 g enoki mushrooms
10 g cilantro
1 tbsp peanut oil
2 tbsp soy sauce
1 tbsp oyster sauce
Metric
Imperial

Utensils

  • fine grater
  • cutting board
  • knife
  • large sauce pan
  • cooking spoon
  • kettle (optional)
  • large bowl
  • colander

Nutrition per serving

Cal
399
Protein
34 g
Fat
15 g
Carb
30 g
  • Step 1/7

    Lightly smash lemon grass. Peel ginger and grate finely. Peel garlic and remove the green sprout if necessary and chop finely.
    • 1 stalk lemongrass
    • 1 clove garlic
    • 20 g ginger
    • fine grater
    • cutting board
    • knife

    Lightly smash lemon grass. Peel ginger and grate finely. Peel garlic and remove the green sprout if necessary and chop finely.

  • Step 2/7

    Heat up peanut oil and add garlic and ginger to roast. Add soy sauce and oyster sauce and fill with chicken stock. Add lemon grass and kaffir lime leaves and bring everything to a boil.
    • 1 tbsp peanut oil
    • 2 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 350 ml chicken stock
    • kaffir lime leaves
    • large sauce pan
    • cooking spoon

    Heat up peanut oil and add garlic and ginger to roast. Add soy sauce and oyster sauce and fill with chicken stock. Add lemon grass and kaffir lime leaves and bring everything to a boil.

  • Step 3/7

    Cut celery into sticks and the carrot into walnut-sized pieces. Cut the chicken breast into pieces twice as large.
    • 2 stalks celery
    • carrot
    • 150 g chicken breast
    • cutting board
    • knife

    Cut celery into sticks and the carrot into walnut-sized pieces. Cut the chicken breast into pieces twice as large.

  • Step 4/7

    Next, add the celery, carrots, and chicken to the stock and cook on low heat for approx. 5 - 10 min. until fully cooked.

    Next, add the celery, carrots, and chicken to the stock and cook on low heat for approx. 5 - 10 min. until fully cooked.

  • Step 5/7

    Meanwhile, soak rice noodles in hot water, according to the package instructions.
    • 100 g rice noodles
    • kettle (optional)
    • large bowl

    Meanwhile, soak rice noodles in hot water, according to the package instructions.

  • Step 6/7

    Cut green onions into fine rings. Then, cut the stalks off enoki mushrooms and finely chop cilantro.
    • green onions
    • 100 g enoki mushrooms
    • 10 g cilantro
    • cutting board
    • knife

    Cut green onions into fine rings. Then, cut the stalks off enoki mushrooms and finely chop cilantro.

  • Step 7/7

    Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro. Serve immediately, so that the mushrooms keep their bite and the cilantro keeps its color.
    • colander

    Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro. Serve immediately, so that the mushrooms keep their bite and the cilantro keeps its color.