Chicken soup with rice noodles

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 12
Servings 1
Minutes 10 minutes


Serving Change
  • 1
    medium chicken
  • 5
    piece of fresh ginger, peeled and sliced
  • 2
    onions, thinly sliced
  • 30
    fish sauce
  • 6
  • 400
    rice noodles
  • 2
    spring onions, finely sliced
  • 1
    lime or lemon, quartered
  • 2
    red chillies, sliced
  • bunch of mint
  • bunch of fresh coriander
  • fresh bean sprouts, trimmed


10 minutes
1 Put chicken, 4 litres of water, salt, ginger and onion in a large pot and bring to the boil. Skim off any froth, lower the heat and simmer for 45 minutes. 2 Remove the chicken. Cut off breasts and legs and set aside. Return the carcass to the pan. Add fish sauce and peppercorns and cook gently for 2 hours, skimming if necessary. Strain stock through a fine sieve. 3 Bone the chicken breasts and legs, and finely slice the meat. 4 Parcook noodles, if necessary. Bring stock to the boil, add noodles and simmer for 2 to 3 minutes. Divide between 4 soup bowls, add sliced chicken and top with spring onions. 5 Put lime quarters, chillies, mint, coriander and bean sprouts in separate bowls and let your guests add these to their soup, according to taste. Serves: 4 Preparation time: 10 minutes Cooking time: 2 hours 50 minutes

Read more on: poultry  |  soup


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.