Gail’s Recipe Book

Asian chicken noodle soup recipe

Name: Asian chicken noodle soup recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Asian
Ingredients: ½ oz garlic minced (about 4 medium cloves); 2 ⅕ oz shallot thinly sliced (about 1 large shallot); ⅗ oz ginger grated; 5 oz. carrot julienned (about 1 large carrot); 3 ½ oz fresh shiitake (sliced); 15 oz. baby bok choy (about 3 whole bundles); 2-3 cups shredded and cooked chicken (or leftover turkey); 14 oz. rice noodles (ramen noodles, or shirataki noodles); 2 tbsp toasted sesame oil; Coarse sea salt (to taste); 32 oz chicken stock; 2 tbsp fish sauce (or to taste); Half one whole lime juice (or to taste); Garnish cilantro (chopped, optional); 1-2 whole Jalapeno pepper (sliced, optional)

Asian

Soup

6 servings

servings

10 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

½ oz garlic minced (about 4 medium cloves)

2 ⅕ oz shallot thinly sliced (about 1 large shallot)

⅗ oz ginger grated

5 oz. carrot julienned (about 1 large carrot)

3 ½ oz fresh shiitake (sliced)

15 oz. baby bok choy (about 3 whole bundles)

2-3 cups shredded and cooked chicken (or leftover turkey)

14 oz. rice noodles (ramen noodles, or shirataki noodles)

2 tbsp toasted sesame oil

Coarse sea salt (to taste)

32 oz chicken stock

2 tbsp fish sauce (or to taste)

Half one whole lime juice (or to taste)

Garnish cilantro (chopped, optional)

1-2 whole Jalapeno pepper (sliced, optional)

Directions

Prepare the garlic and shallot in one bowl. Ginger, carrot, and shiitake in another bowl. Halve or quarter the bok choy, rinse and set aside to drain well. Shred the chicken and set aside.

Boil

Prepare the noodles by following the package instructions. If the noodles need to be boiled, cook them in a separate pot. Drain well and toss the noodles with a little oil to prevent them from sticking.

Saute

Preheat a medium to large soup pot over low heat, when it feels warm, add the toasted sesame oil. Saute garlic and shallot with 2 small pinches of salt over medium heat until fragrant, about 10 seconds.

Saute

Add the ginger, carrots., and shiitake. Season with 2 small pinches of salt. Saute about 2 minutes.

Simmer

Add the stock. Cover with a lid. Lower the heat to medium-low and bring it to a gentle simmer, for about 4-5 minutes.

Add the cooked chicken (or turkey) and the bok choy. Simmer for another 1 minute or until the bok choy stems turn a deeper green color yet still crunchy. Add the noodles.

Serve

Season with fish sauce to taste, one tablespoon at a time. Off heat, drizzle with lime juice, and garnish with jalapeno and cilantro. Serve hot or warm.

Nutrition

Serving Size

Calories

184 kcal

Total Fat

7 g

Saturated Fat

1 g

Unsaturated Fat

6 g

Trans Fat

Cholesterol

40 mg

Sodium

617 mg

Total Carbohydrate

10 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

20 g