Chicken noodle soup is a comfort food, where you can prepare the components separately earlier and bring it together when it’s time to have it. This dish is inspired by the popular Vietnamese Pho ga. The ingredients may be similar to pho ga to an extend, the technique of cooking have be altered to make it easier for everyone.

The star of the dish is the chicken soup, to which you can add your favourite type of noodles. The preferred noodle is the rice noodle, which can be quickly cooked too. Here I’ve used dried gluten refined purple sweet potato noodles.

This is done in 4 stages.

  1. Making of the chicken soup
  2. Making the chilli oil
  3. Cooking the noodles
  4. Arranging everything in a bowl for serving.

Preparation time : 20 mts

Cooking time : 25 + 10

Serves : 4

Making of the chicken soup

Ingredients for the chicken soup :

  • 250g chicken with bone
  • 4 cups of water
  • 4 star anise
  • 4 cloves
  • 3 black cardamom
  • 1 stick of cinnamon
  • 1/2 tsp whole black pepper
  • 5 cloves of garlic crushed
  • 2 ” slice of ginger crushed
  • 1 white onion / 5 small shallots
  • 1 tsp of salt

Method :

In a large sauce pan add all the above ingredients and bring it to rolling boil. Once the liquid starts to boil, simmer the fire to medium-low and cook for 1/2 an hour. This is the soup base for the noodles.

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Remove the bones from the chicken and tear the chicken to small pieces and keep it separately.

Strain the soup through a strainer and keep the soup aside too.

By the time the soup is boiling you can make the noodles and chilli oil to go along with it.

Making of the chilli oil

Ingredients for the chilli oil :

  • 1/4 cup of oil ( any non-flavoured oil )
  • 6 garlic chopped
  • 3 lemon grass chopped ( only the bottom inside part)
  • 1 1/2 table spoon chilli flakes / powder

Method :

In a small wok /kadai, heat oil and add garlic and lemongrass mince. Fry it till it’s fragrant.

Add in the chilli flakes and cook for another minute.

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Take the pan off the fire and one ladle of the soup which has been prepared earlier.

Cook till everything is soft and the soup has been reduced for the oil to flot on top.

Keep the chilli oil aside. You can make this in large quantity and strain and keep the oil for using in other dishes too.

Cooking the noodles

In a large sauce pan add 4 cups of water and when the water starts to boil add the nooles and cook. The noodles will start to flot to top of the pan when finished cooking. This will take less than 10 minutes.

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Once cooked strain the noodles, wash it in cold water to stop further cooking and for not sticking to each other.

Arranging everything for serving

In a serving bowl add the required noodles, place the chicken pieces, if you want you can add blanched bean sprouts too.

Pour the steaming hot chicken soup over the noodles.

Pour one tsp of chlli oil and garnish with spring onion.

Place some lime wedges too. Lime juice is very important to give the soup an ‘oomph’  🙂

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Chicken noodle soup
 
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An easy to prepare, healthy comfort food for any time of the day.
Author:
Cuisine: South-east Asian
Serves: 4
Ingredients
  • Making of chicken soup
  • 250g chicken with bone
  • 4 cups of water
  • 4 star anise
  • 4 cloves
  • 3 black cardamom
  • 1 stick of cinnamon
  • ½ tsp whole black pepper
  • 5 cloves of garlic crushed
  • 2 " slice of ginger crushed
  • 1 white onion / 5 small shallots
  • 1 tsp of salt
  • Making of chilli oil
  • ¼ cup of oil ( any non-flavoured oil )
  • 6 garlic chopped
  • 3 lemon grass chopped ( only the bottom inside part)
  • 1½ table spoon chilli flakes / powder
Instructions
  1. In a large sauce pan add all the above ingredients and bring it to rolling boil. Once the liquid starts to boil, simmer the fire to medium-low and cook for ½ an hour. This is the soup base for the noodles.
  2. Remove the bones from the chicken and tear the chicken to small pieces and keep it separately.
  3. Strain the soup through a strainer and keep the soup aside too.
  4. By the time the soup is boiling you can make the noodles and chilli oil to go along with it.
  5. Making of the chilli oil
  6. In a small wok /kadai, heat oil and add garlic and lemongrass mince. Fry it till it's fragrant.
  7. Add in the chilli flakes and cook for another minute.
  8. Take the pan off the fire and one ladle of the soup which has been prepared earlier.
  9. Cook till everything is soft and the soup has been reduced for the oil to flot on top.
  10. Keep the chilli oil aside. You can make this in large quantity and strain and keep the oil for using in other dishes too.
  11. Cooking the noodles
  12. In a large sauce pan add 4 cups of water and when the water starts to boil add the nooles and cook. The noodles will start to flot to top of the pan when finished cooking. This will take less than 10 minutes.
  13. Once cooked strain the noodles, wash it in cold water to stop further cooking and for not sticking to each other.
  14. Arranging everything for serving
  15. In a serving bowl add the required noodles, place the chicken pieces, if you want you can add blanched bean sprouts too.
  16. Pour the steaming hot chicken soup over the noodles.
  17. Pour one tsp of chlli oil and garnish with spring onion.
  18. Place some lime wedges too. Lime juice is very important to give the soup an 'oomph' 🙂