Spicy Asian Chicken and Noodle Soup

Soup

Winter + Cold = Soup.

I have made a whole lot of soup this winter. I love soup no matter what time of year but in winter forget about it.

March is here in one day and I figure I need to get in a few more soup recipes before Spring is in full swing (I won’t look back, will you?).

soup

This Spicy Asian Chicken & Noodle Soup recipe is one I ripped out of a Cooking Light magazine (not obsessed, I promise) a while back and kept for a rainy snowy day.  I have this problem –I go through my Cooking Light magazine and instead of just keeping the magazines to reference later I rip out each and every recipe that looks good to me and keep them in folders. The stack I have accumulated over the years is a little crazy.  This blog has really helped me plow through a few of the recipes.

Soup

Back to this Spicy Asian Chicken & Noodle Soup. I am a big fan of the Asian flavors (especially the fresh grated ginger) that are used and the rice noodles add a silky texture. You can control the spice of this soup by adding more or less hot chili sauce (Sriracha) and could also modify the vegetables to your taste.   The recipe is really easy to make, especially if you already have cooked chicken ready to use (I always have a rotisserie chicken that I use throughout the week for lunches and dinner so I used that).

Soup

Spicy Asian Chicken and Noodle Soup
 
Prep time
Cook time
Total time
 
A light and flavorful chicken noodle soup with Asian flavors and a little bit of spice.
Recipe type: Soup
Cuisine: Asian
Serves: 4
Ingredients
  • 3 cups low sodium chicken broth
  • 1½ cups water
  • 1½ cups cooked rotisserie chicken breast
  • ½ cup carrot, grated (about 1 medium carrot)
  • ½ cup snow peas, thinly sliced
  • 3 tsp Sriracha (hot chile sauce) (2 tsp for less spice)
  • 2 tsp soy sauce (I use low sodium)
  • 1½ teaspoons Thai red curry paste
  • 1 (2 inch) piece of fresh ginger, peeled
  • 3 ounces uncooked wide rice noodles (rice-flour noodles)
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh mint, cilantro and green onion for garnish
Instructions
  1. Bring the first 9 ingredients to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.
  2. Cook rice noodles according to package.
  3. Discard ginger from large pot, add lime juice and stir.
  4. Ladle 1⅓ cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).

Source: Cooking Light

Enjoy!

Julia

Comments

  1. Yuuuummmm! I have seen so many good noodle soups this week, I have developed a craving! Sriracha would be so perfect on top of this!
    Stefanie @ Sarcastic Cooking recently posted..Dairy Free & Gluten Free Fettuccini AlfredoMy Profile

    • A Cedar Spoon says:

      Thanks, Stefanie! This soup was really good. I had been eying up the recipe for a long time and finally made it. I hope you get to try it out and like it!

  2. The stack of recipes from magazines I have accumulated over the years is kind of scary, not gonna lie. What a fun twist on traditional chicken soup! It looks so good.
    Nicole @ youngbrokeandhungry recently posted..Chocolate Banana Breakfast CookieMy Profile

    • A Cedar Spoon says:

      Thanks, Nicole! I am right there with you…but I wouldn’t have it any other way. I do feel a little guilty sometimes because I haven’t tried most of them (just too many).

  3. I recently made a soup very similar to this and it was delicious! Your pictures are stunning; I can only imagine how delicious your version must be. :)

  4. YUM!! This recipe looks so good! I found you from the Inspiration Gallery link party and I am so excited to try this recipe out!
    Holly @JustTwoCraftySisters recently posted..Winter Pinterest Challenge: Bow ClutchMy Profile

  5. This soup sounds so soul warming! We’re having the first days of Spring here, but the weather is moody, so it would be a nice change for us to have this flavorful soup on a cold day!

    • A Cedar Spoon says:

      It is a great soup, especially when it is cold. Chicago is supposed to get 10 inches tomorrow. :( I might need to make another batch!

  6. Oh yum, this looks delish! I’ll be trying this soon as we love soup too! HAHA, I had to laugh at your piles of magazine recipes, I do the same thing :)

    • A Cedar Spoon says:

      Thanks Jen! It is a delicious soup. And yes…my pile is pretty big (including cookbooks). Never-ending!

  7. Hi Julia- I saw this dish on Watcha Whipped Up…. it looks delicious! And I think you got our snow from Minnesota – ha. We had 8″ . I’m also curious what kind of camera you use. Pictures are great!
    Deb@CookingOnTheFrontBurner recently posted..Cheesy Penne with BroccoliMy Profile

    • A Cedar Spoon says:

      Hi Deb! I think we did get the snow from you guys. I am hoping it was the last for the winter! This soup is delicious–I really liked the flavors and how light it is. I actually use a Nikon D30 for some photos and my i-phone for some. I am trying to just use my Nikon but it takes some learning and I just haven’t had the time to dig in.

  8. can you use ground ginger in place of fresh ginger? i just don’t have any fresh ginger :(

    • You can but I will warn you it doesn’t taste the same as fresh ginger. I think you could give it a try though! You will need to use about teaspoon of ground ginger to equal one tablespoon of fresh ginger.

  9. Made this for dinner tonight. Thank you so much for the recipe! I’ve been looking for a nice pho recipe to make at home after falling in love with it at a local restaurant. This was perfect! Quick and easy and quite tasty :). The only thing I might change is to double the recipe to make sure we have plenty of leftovers. Thanks so much!

  10. This may be a dumb question but do I cook the noodles in the soup or separately and then add to the soup?
    Tiffany recently posted..Lemon Chicken Orzo SoupMy Profile

    • No dumb questions–that is a great question. I would cook them separately so you are sure you get them to the right texture and doneness and then add them in. I am sure you could cook them in the soup but I always prefer to cook separately to make sure they are perfect. :)

Speak Your Mind

*

CommentLuv badge

This site is protected by Comment SPAM Wiper.
Follow

Get every new post delivered to your Inbox

Join other followers