Asian-style chicken noodle soup

Spicy marinated chicken in a noodle soup.
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01.Asian-style Chicken Noodle Soup



4 chicken fillets

3 tabs soy sauce

1 tablespoon honey

1 small red chilli, seeds removed, finely chopped

1 tablespoon lemon grass, finely chopped

1 clove garlic, finely chopped

2 ½ litres chicken stock (see chicken stock recipe)

4 Asian egg noodle, portions

200 g assorted mushrooms, sliced

4 green onions, finely sliced

½ bunch asian vegetable, chopped (choy sum, chinese broccoli, bok choy)

1 tablespoon soy sauce

1 tsp fish sauce

½ tsp sesame oil

1 cup bean sprouts

½ cup chopped coriander leaves

1 red chilli, optional

1 lime, cut into quarters

Chicken noodle soup


  • In a bowl combine soy sauce, honey, chilli, lemongrass and garlic. Add chicken and allow to stand for ½ hour
  • Heat a frypan on medium heat, add chicken thighs and cook gently for 3 minutes on each side. Remove from heat and slice.
  • Pour stock into a large saucepan and bring to the boil.
  • Add noodles and mushrooms, cook until noodles are tender approximately 3 minutes.
  • Add asian vegetables and green onions, marinated chicken, soy sauce, fish sauce and sesame oil.
  • Simmer for 3 minutes.
  • Using tongs place a portion of noodles into 4 deep soup bowls, pour over the rest of the soup mixture, top with bean sprouts, coriander and chilli.
  • Squeeze of lime juice optional







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