Chicken and Crispy Rice-Noodle Soup Recipe

By MiNDFOOD

Chicken and Crispy Rice-Noodle Soup Recipe

Use last night’s leftover boiled chicken in this delicious Chicken and Crispy Rice-Noodle Soup Recipe. The fresh herbs give it a beautiful taste and aroma.

Chicken and Crispy Rice-Noodle Soup Recipe

Serves 2

Ingredients:

1 tbsp peanut oil

500g rice noodles, cut into logs

2 cups reserved chicken,  shredded

1 small white onion, thinly sliced

1 cups bean sprouts

1/2 cup coriander leaves

1/2 cup mint leaves

1/2 cup Thai-basil leaves

2 cups hot leftover chicken stock

1 lemon, cut into wedges

¼ cup chilli sauce

Method:

Heat oil in a large frying pan over high heat.

Cook noodles for 5-6 minutes on each side, or until golden.

Place noodles in 2 bowls and top with shredded chicken, onions, bean sprouts, and herbs.

Add hot chicken stock and serve with lemon wedges and leftover chilli & ginger sauce.

 

Love soup? Try our Kumara Soup with Maple Bacon & Sage Grissini Recipe.

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