If you need chicken noodle soup in a hurry, have some good quality chicken stock on standby in the pantry to whip up this delicious, easy, nourishing soup.
Ingredients
- 1 tbsp peanut oil
- 2 cloves garlic, crushed
- 1 birdseye chilli, finely sliced
- 3 shallots, finely sliced
- 500g chicken mince
- 1.5 litres Massel* Chicken Style Liquid Stock
- 400g ready-to-eat thin noodles
- 2 tbsp light soy sauce
- 1 tsp sesame oil, plus extra to garnish
- Coriander, to garnish
- Extra shallots, to garnish
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Heat oil over medium heat in a large saucepan. Add garlic, chilli and shallots and cook for 1 minute.
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Step 2Add mince and cook until well browned, breaking it up with a wooden spoon as it cooks. Pour in chicken stock and bring to the boil.
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Step 3Reduce heat to a simmer, then add noodles and cook for 3-4 minutes, stirring so the noodles don’t stick. Add soy sauce and sesame oil. Check for seasoning and add salt or a little more soy sauce if required.
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Step 4Serve in bowls with coriander and extra shallots to garnish, and an extra drizzle of sesame oil.
Recipe Notes
- dd more or less chilli according to taste. If you really like chilli, serve with some good-quality Asian chilli sauce to stir through.
- There are so many noodles to choose from in the supermarket these days. Ready-to-eat varieties can be found on the shelf and in the fridge. You can even use 2-minute noodles if that’s all you have.
- Recipe and photo by Greer Worsley.
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