Chicken noodle soup is a classic the whole world over—including in East Asian and Southeast Asian countries such as China and Vietnam. The authentic, traditional chicken soups of these cuisines are slow-cooked for hours, if not days, created from the broth up for an intensely flavorful experience and with ingredients and cooking practices varying among different Asian cuisines. This westernized and Americanized preparation is generalized from many Asian soup styles and is simplified to be more easily produced from a contemporary home kitchen in a shorter cook time. The Asian-style flavors of ginger and garlic give nourishing chicken noodle soup a fresh kick, and the use of rice noodles, rather than pasta, creates a unique mouthfeel.
Recipe Servings: 4
Ingredients
- 4 oz dry stir fry rice noodles
- 4 cups chicken broth
- ¼ cup soy sauce
- 2 garlic cloves
- 3 tsp grated fresh ginger
- 1 tsp chili-garlic paste (optional)
- 2 boneless, skinless chicken breasts, thinly sliced
- ½ cup carrots, thinly sliced
- 1 cup snow peas, ends trimmed and cut in half
- 1 medium yellow squash, cut into ½-inch pieces
- ¼ cup cilantro, chopped, for serving
Directions
- Bring a large pot of water to a boil. Once boiling, remove from heat, add the noodles, and allow them to soak according to package directions.
- In another large pot, bring broth, soy sauce, garlic, ginger, and the chili-garlic paste to a boil over high heat.
- Thinly slice the chicken breasts and add to the boiling pot. Cook for about 5 minutes, until the meat is cooked through.
- Add the carrots, snow peas, and squash, and cook for 5 minutes more, until just tender.
- Drain the soaked noodles and add to the pot with the chicken. Cook for 1 additional minute.
- Serve the finished soup with cilantro for garnish.
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