Fragrant Chicken and Rice Noodle Soup
Delight your senses with this aromatic Fragrant Chicken and Rice Noodle Soup, a soulful, nutrient-packed bowl brimming with Southeast Asian-inspired flavors. Tender shredded chicken thighs and silky rice noodles soak up a savory, citrusy broth infused with garlic, ginger, lemongrass, and a touch of soy and fish sauce for a perfect umami balance. Vibrant julienned carrots and fresh herbs like cilantro and mint add a refreshing crunch, while a squeeze of lime brightens every spoonful. Ready in just 50 minutes, this comforting soup is ideal for cozy weeknight dinners or when you're craving something light yet satisfying. Serve it hot with optional red chili slices for an extra kick of heat!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 200 grams rice noodles
- 6 cups chicken broth
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 piece lemongrass stalk, bruised and cut into chunks
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 whole lime, juiced
- 2 pieces carrots, julienned
- 3 pieces green onions, chopped
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, torn
- 1 piece red chili, sliced (optional)
- to taste salt
- to taste black pepper
Instructions
Soak the rice noodles in warm water for 20-30 minutes or according to the package instructions until softened. Drain and set aside.
In a large pot over medium heat, add the chicken broth, minced garlic, grated ginger, and the bruised lemongrass stalk. Bring to a simmer and let the flavors infuse for about 5 minutes.
Add the chicken thighs to the simmering broth. Let them cook for 12-15 minutes or until fully cooked through. Remove the cooked chicken and set it aside to cool slightly before shredding it into bite-sized pieces.
While the chicken cools, add the soy sauce, fish sauce, and brown sugar to the broth. Stir well to combine.
Add the julienned carrots to the broth and simmer for another 5 minutes until the carrots are tender but still have some crunch.
Return the shredded chicken to the pot. Add the softened rice noodles and cook for 2-3 minutes, ensuring the noodles absorb the flavors of the broth.
Stir in the lime juice and adjust the salt and pepper to taste.
Remove the pot from heat and divide the soup into serving bowls. Garnish with chopped green onions, fresh cilantro, torn mint leaves, and sliced red chili, if desired.
Serve immediately and enjoy the fragrant warmth of this comforting soup.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
