Vietnamese-style chicken noodle soup
This Vietnamese-style chicken noodle soup is a tasty twist on the classic. Full of aromatic flavours, it’s great for the winter months.
Note: + 5 mins cooling time
- 200g rice noodles
- 6 cups (1.5L) salt-reduced chicken stock
- 2 lemongrass stems, bruised
- 5cm-piece ginger, peeled, cut into matchsticks
- 3 whole star anise
- 1 cinnamon stick or quill
- 2 large Coles RSPCA Approved Australian Chicken Breast Fillets
- 1/2 bunch coriander, leaves and stems separated
- 2 tbs fish sauce
- 2 tbs lime juice
Cook the noodles in a saucepan of boiling water following packet directions. Refresh under cold water. Drain.
Combine stock, lemongrass, ginger, star anise, cinnamon, chicken and coriander stems in a large saucepan over medium heat. Bring to a simmer. Cook for 8-10 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 mins to cool. Use 2 forks to shred.
Cook the stock mixture for a further 5 mins. Strain into a heatproof bowl. Discard solids. Stir in fish sauce and lime juice. Divide noodles and chicken among serving bowls. Ladle over the soup. Sprinkle with coriander leaves.
You can use 1 tbs lemongrass paste here instead of the lemongrass stems.
Serve with lime wedges, sliced red chilli, bean sprouts, sliced spring onion and mint leaves