CHINESE CHICKEN NOODLE SOUP
Chinese Chicken Noodle Soup - easy noodle soup with chicken broth, noodles and bok choy. This recipe is so easy and comforting, perfect as a quick and hearty lunch.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
- Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
- Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
- To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.
Nutrition Facts : Calories 237 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 29 grams fat, Fiber 10 grams fiber, Protein 20 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 2 people, Sodium 3148 grams sodium, Sugar 14 grams sugar
MALAYSIAN NOODLE SOUP (LAKSA)
From a cooking class handout, the original recipe was developed by John Ash. The recipe author suggests using a ready made laksa paste by Reuben Solomon as a shortcut.
Provided by Brookelynne26
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
- Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
- Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
- Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
- Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.
Nutrition Facts : Calories 681.1, Fat 50, SaturatedFat 31.3, Cholesterol 43.9, Sodium 1294.8, Carbohydrate 36.2, Fiber 3.8, Sugar 4.7, Protein 27.1
THE ULTIMATE CHICKEN NOODLE SOUP
In this recipe, I troubleshoot every step of the journey toward the best chicken noodle soup you can make at home. No tricks, no gimmicks (ok, maybe some tricks), just full-flavored liquid gold.
Provided by TheOtherJuliaGulia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
- Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
- Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
- Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
- Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
- Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
- In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
- Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.
Nutrition Facts : Calories 298 calories, Carbohydrate 17.6 g, Cholesterol 110.8 mg, Fat 12.6 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1030.3 mg, Sugar 2.3 g
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