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Chicken Noodle Soup
45 minutes 1 review
This is one of the simplest soups to make with
wonderful exotic avours provided by lemon rass,
coconut, in er and chilli. The addition of thin
noodles makes it quick and easy to prepare in
one pan.

Z Recipe by: Zo Harpham

T
I made it!

13 people made this

In redients
Serves:4
6 cups (1 1/2 litres) homemade chicken 150 small button mushrooms, thinly sliced
stock 1 tablespoon soy sauce
2 lemon rass stalks, white part only, nely 400ml tin li ht coconut milk
chopped
1 lime, zest rated and juiced
2 teaspoons nely chopped fresh in er
200 pak choy, sliced
1 red chilli, deseeded and nely chopped
3 sprin onions, thinly sliced on the dia onal
2 arlic cloves, nely chopped
small handful of fresh coriander, rou hly
3 skinless chicken breast llets (about 400 chopped
in total)
150 instant thin rice noodles
175 fresh baby corn cobs, sliced on the
dia onal

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Directions
Preparation: 20 min Cook: 25 min Ready in: 45 min
1. Pour the chicken stock into a lar e saucepan, add the lemon rass, in er, chilli and arlic and brin to the
boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
2. Lift out the chicken with a slotted spoon, put onto a choppin board and allow to cool. Leave the pan of stock
on the heat.
3. Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk.
Brin the pan back to simmerin temperature, then cook for 3 minutes.
4. Meanwhile, cut the chicken into ne shreds. Stir the chicken into the soup with the lime zest and juice and the
pak choy and simmer ently for 2 minutes until the pak choy has wilted.
5. Ladle the soup into four soup bowls and scatter with sprin onions and coriander leaves. Provide a spoon
and fork for ease when eatin .
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