Description
When the craving for comfort hits but you don’t have hours to spend simmering stock, this Asian Chicken Noodle Soup swoops in to save the day. Bursting with bold flavors, fresh vegetables, and the hearty satisfaction of rice noodles, it’s the ultimate quick fix for busy weeknights or when you’re feeling under the weather. With a little help from pre-cooked rotisserie chicken and ready-made chicken bone broth, you can skip straight to the good part—enjoying a steaming, aromatic bowl of soup in under 30 minutes.
Ingredients
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4 cups chicken broth or bone broth
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1 1/2 cups shredded rotisserie chicken (or any kind of leftover chicken)
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1/2 cup grated peeled carrot
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1/2 cup thinly sliced snow peas
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1/2 cup sliced shiitake mushrooms
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2 tsp. Sriracha (hot chile sauce)
- (optional) one chopped Jalapeno or Thai chili pepper
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2 tsp. lower-sodium soy sauce or coconut aminos
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1 1/2 tsp. Thai red curry paste
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1 (2-in.) piece fresh ginger, grated (or use a heaping tablespoon grated ginger from a jar)
FOR THE NOODLES
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6 cups water
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4 oz. uncooked rice noodles
GARNISH
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1 Tbsp. fresh lime juice chopped fresh mint
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chopped fresh cilantro
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green onions, chopped
Instructions
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Bring broth chicken, carrot, snow peas, chile sauce, soy sauce, curry paste, and ginger to a simmer in a medium saucepan, keep mixture warm
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Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about ¼ cup rice noodles in each of 4 bowls.
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Add lime juice to broth mixture; stir. Ladle broth mixture over noodles; top evenly with mint. cilantro, and green onions
Notes
Use Sriracha, soy sauce, curry paste, and ginger to maximum flavor with minimal cook time. If you don’t have the Sriracha on hand, thin slices of jalapeño chile make a good substitute
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Asian