Rice Noodle Soup
Warm, comforting, and packed with vibrant flavors, this Rice Noodle Soup recipe is a quick and nourishing meal perfect for any occasion. Featuring tender shredded chicken, aromatic ginger and garlic-infused broth, and silky rice noodles, this dish highlights the delicate balance of savory soy and fish sauce with a fresh burst of flavor from cilantro, green onions, and lime. A medley of mung bean sprouts and chili peppers adds texture and heat to every spoonful. Ready in just 45 minutes, this gluten-free soup is ideal for a wholesome lunch or dinner, bursting with Southeast Asian-inspired goodness. Perfectly customizable, it invites you to adjust the spice level and toppings to suit your taste. Whether you're seeking a soothing meal or a light yet satisfying dish, Rice Noodle Soup will earn a permanent spot in your recipe rotation.
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Recipe Information
Ingredients
- 1 piece chicken breast, boneless and skinless
- 200 grams rice noodles
- 6 cups chicken broth
- 1 inch piece ginger, sliced
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 cup mung bean sprouts
- 0.5 cup fresh cilantro, chopped
- 2 stalks green onions, chopped
- 1 piece lime, cut into wedges
- 1 piece red chili pepper, thinly sliced
- to taste salt
- to taste black pepper
Instructions
Start by preparing the chicken breast. Place it in a pot with 6 cups of chicken broth. Add the sliced ginger and minced garlic.
Bring the pot to a boil over medium-high heat, and then reduce the heat to low. Simmer for 20 minutes or until the chicken is fully cooked.
While the chicken is cooking, soak the rice noodles in warm water for about 10 minutes or until they become pliable, then drain.
Once the chicken is cooked, remove it from the pot and let it cool just enough to handle. Shred the chicken into bite-sized pieces using forks.
Add the fish sauce and soy sauce to the broth. Taste the broth and add salt and black pepper to adjust the seasoning according to your preference.
Divide the soaked rice noodles into bowls. Top each with shredded chicken.
Pour the hot broth over the noodles and chicken to warm them and allow them to soak in the flavors.
Garnish each bowl with mung bean sprouts, chopped cilantro, green onions, and slices of red chili pepper.
Serve the soup hot with lime wedges on the side. Squeeze lime juice into the soup before enjoying.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 9458 mg | 411% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 20.1 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2820 mg | 60% | |
*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.
