Hainanese chicken noodle soup

Hainanese chicken noodle soup
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
486kcals
Fat
10.3g (2.2g saturated)
Protein
49.6g
Carbohydrates
45g (9.2g sugars)
Fibre
7.6g
Salt
2.3g
Calories
486kcals
Fat
10.3g (2.2g saturated)
Protein
49.6g
Carbohydrates
45g (9.2g sugars)
Fibre
7.6g
Salt
2.3g

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. 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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