Hainanese chicken noodle soup
- March 2019
- Serves 4
- Hands-on time 25 min
You can make this Hainanese chicken noodle soup in well under half an hour, perfect for a quick and nourishing meal when you get in the door.
Looking for something else? We’ve got lots of soothing chicken soup recipes for you to try.
- Dairy-free recipes
- 10.3g (2.2g saturated)
- 45g (9.2g sugars)
- 2 tbsp light olive oil
- 600g British free-range skinless, boneless chicken thighs, roughly chopped
- 2 onions, finely sliced
- 1.2 litres good quality chicken stock
- 5cm piece fresh ginger, sliced into matchsticks
- 2 star anise
- 200g dried egg noodles
- 1 tbsp Thai fish sauce
- About 400g stir-fry mixed veg (we used 2 x Waitrose rainbow stir-fry veg)
- Grated zest and juice 1 lime, plus extra wedges for squeezing
- 2 large handfuls coriander, roughly chopped
- Chilli flakes and soy sauce to serve (optional)
- Heat the oil in a large saucepan over a medium heat. Fry the chicken until golden, then remove and set aside. Add the onions to the pan and cook for 8 minutes or until beginning to soften and turn golden. Add the stock, ginger and star anise, bring to the boil and simmer for 10 minutes.
- Put the noodles in a large bowl, pour over boiling water from the kettle to cover and leave to soften for 3 minutes. Drain, then run under cold water to stop them sticking.
- Return the chicken to the pan of stock along with the fish sauce, drained noodles and stir-fry vegetables. Heat through, stirring occasionally, then add the lime zest and juice and the coriander. Season to taste, then divide among 4 bowls. Serve with lime wedges to squeeze over, and chilli flakes and soy sauce, if you like.
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