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: Ingredients

Serves 2

  • 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

 

How to make Chicken and Crispy Rice-Noodle Soup

1. Heat oil in a large frying pan over high heat.

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

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

4. 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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