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Chicken Noodle Soup

Chicken and Noodle Soup

This bowl of soup is a satisfying family meal on a cold evening. It warms you through and it is a substantial meal. The kids love the chicken meat balls and noodles and the adults can get a fix of lots of fresh herbs and chilli if they choose to.
Course Main
Cuisine Asian Style
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • Vermicelli noodles

Soup Base

  • 1.75 liters chicken stock
  • 2 lemongrass stalks
  • 4 cloves garlic chopped
  • 1 shallot chopped
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons fish sauce

Chicken Meatballs

  • 350 grams chicken minced
  • 1 shallot
  • fresh coriander leaves fresh
  • 2 bread ends finely chopped to breadcrumbs
  • 1 small carrot grated

Flavourings

  • handful green beans chopped
  • 100-150 grams button mushrooms halved
  • 2 1/2 tablespoons lime juice
  • handful fresh kale leaves - chopped and stems removed
  • fresh mint leaves
  • fresh coriander leaves
  • fresh chilli chopped
  • fresh Vietnamese mint leaves or use basil if you don't grow this herb

Instructions

  1. Boil a jug and soak the noodles for a minute until they soften, drain and set aside
  2. Add the lemongrass. shallot, stock, lemon juice and fish sauce to a pot and bring to a simmer
  3. To make the meatballs combine the ingredients and roll into small balls no larger than table tennis balls
  4. Once the stock is simmering add the meatballs and cook at the boil for 5 minutes
  5. Add the vegetables and cook for a further 3 minutes
  6. Top with the lime juice
  7. Add the drained noodles evenly among the bowls and top with the soup
  8. Add the fresh herbs, kale and chilli