Vietnamese Style Chicken and Rice Noodle Soup

Total time 35 mins

Warming soups don't need to be heavy and thick, this light rice noodle soup is fresh and fragrant, with a hit of chilli and spice.

Ingredients

4 portion(s)

For the chicken:

240 g
chicken breast

For the broth:

1 
onion
Ghee for frying
1 l
meat stock
1 
star anis
1 
cinnamon stick
2.5 tbsp
fish sauce (according to preference)
Salt and pepper

Soup ingredients:

300 g
rice noodles
0.75 bunch
of coriander
2 
sprigs of Thai basil
2 
springs of mint
1 
small chili
1 
organic lime (untreated)
200 g
mung bean sprouts
Nutritional facts (per portion): 1661 kJ  /  396 kcal
6 g Fat
47 g Protein
47 g Carbohydrates

Preparation

Step 1

Cut the chicken into thin slices and marinate in Kikkoman Teriyaki Marinade for at least 30 minutes.

Step 2

To make the broth dice the onion, fry until lightly browned in the ghee and pour on the meat stock. Add the spices and seasoning, cover and simmer for around 30 minutes. Adjust the flavour with fish sauce if necessary and sieve.

Step 3

While the broth is cooking put the rice noodles in a bowl, cover them with hot, slightly salted water and leave to soak for around 6 minutes. Chop the coriander, Thai basil and mint and cut the chili into thin rings. Cut the lime into eight wedges. Drain the marinated chicken. Add it to the broth and cook for 3 minutes.

Step 4

Drain the noodles in a sieve. Place the noodles and the mung bean sprouts into soup bowls  or deep plates. Sprinkle the chopped herbs and chili rings on top. Then pour the boiling hot broth over the soup ingredients and add the chicken last. Garnish with lime wedges and serve.

Recipe-ID: 107

Recipe as PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

Cut the chicken into thin slices and marinate in Kikkoman Teriyaki Marinade for at least 30 minutes.

To make the broth dice the onion, fry until lightly browned in the ghee and pour on the meat stock. Add the spices and seasoning, cover and simmer for around 30 minutes. Adjust the flavour with fish sauce if necessary and sieve.

While the broth is cooking put the rice noodles in a bowl, cover them with hot, slightly salted water and leave to soak for around 6 minutes. Chop the coriander, Thai basil and mint and cut the chili into thin rings. Cut the lime into eight wedges. Drain the marinated chicken. Add it to the broth and cook for 3 minutes.

Drain the noodles in a sieve. Place the noodles and the mung bean sprouts into soup bowls  or deep plates. Sprinkle the chopped herbs and chili rings on top. Then pour the boiling hot broth over the soup ingredients and add the chicken last. Garnish with lime wedges and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.