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Asian Style Chicken Noodle Soup is a quick and simple meal that can be made in around 15 minutes. A light chicken soup flavoured with ginger, garlic and chilli is combined with Vermicelli rice noodles, corn, spinach and succulent chicken breast pieces. This soup is not only delicious, but very healthy – give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
2 Chicken Breast Fillets (thinly sliced)
1 Litre of Chicken Stock (4 Cups)
1 Cup of Water (250ml)
1 Teaspoon of Freshly Grated Ginger
1 Teaspoon of Minced Garlic
1 Red Chilli (seeds removed, sliced thinly)
3 Spring Onions (thinly sliced)
400g Can of Corn Kernels (drained)
250g of Vermicelli Rice Noodles (use 125g if you prefer more soup and less noodles)
80g of Baby Spinach Leaves (1-2 large handfuls)
Preparation Time: About 5 minutes
Cooking Time: About 20 minutes
SERVES 4 – 6
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
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