Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup
  • Prep Time: 20
  • Total Time: 40
  • Servings: 6

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About this Recipe

Fragrant lemongrass, spicy chili and fresh ginger permeate this healthy chicken noodle soup.


1 tbsp (15 mL) Vegetable oil
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces
2 tbsp (30 mL) Thinly sliced ginger
2 Red chilies, chopped
1 Stalk lemongrass, bruised
1 cup (250 mL) Sliced mushrooms
1 tbsp (15 mL) Fish sauce
2 tsp (10 mL) Chili garlic sauce
1 tbsp (15 mL) Soy sauce
2 (900 mL) Containers chicken broth
4 Green onions, sliced
Salt and pepper
.5 (400 g) Package rice vermicelli noodles, soaked in hot water until tender
2 cups (500 mL) Bean sprouts


HEAT oil in a large skillet over medium heat. Add chicken and cook 5-6 minutes or until lightly browned. Add ginger, chilies, lemongrass and mushrooms. Cook 1 minute until fragrant. Add fish sauce, chili garlic sauce, soy and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Add green onions and season with salt and pepper.

PLACE a heap of rice noodle in the bottom of each serving bowl and ladle hot soup over top. Garnish with bean sprouts and fresh cilantro.


Serve with spring rolls.

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