Asian Chicken Noodle Soup
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Why I Love This Recipe
This is something I have never had but It looks really good and I want to try it. This would be a good dinner at home to make or some Asian restaurants sell this item. This is something that not everyone might enjoy like younger kids. There's also a lot of vegetables in this soup as well.
Ingredients You'll Need
0.5 oz garlic minced about 4 medium cloves
▢2.2 oz shallot thinly sliced about 1 large shallot
▢0.6 oz ginger grated
▢5 oz. carrot julienned about 1 large carrot
▢3.5 oz fresh shiitake sliced
▢15 oz. baby bok choy about 3 whole bundles
▢2-3 cups shredded and cooked chicken or leftover turkey
▢14 oz. rice noodles ramen noodles, or shirataki noodles
▢2 tbsp toasted sesame oil
▢Coarse sea salt to taste
▢32 oz chicken stock
▢2 tbsp fish sauce or to taste
▢Half one whole lime juice or to taste
▢Garnish cilantro chopped, optional
▢1-2 whole Jalapeno pepper sliced, optional
Directions
Prepare the garlic and shallot in one bowl. Ginger, carrot, and shiitake in another bowl. Halve or quarter the bok choy, rinse and set aside to drain well. Shred the chicken and set aside.
Prepare the noodles by following the package instructions. If the noodles need to be boiled, cook them in a separate pot. Drain well and toss the noodles with a little oil to prevent them from sticking.
Preheat a medium to large soup pot over low heat, when it feels warm, add the toasted sesame oil. Saute garlic and shallot with 2 small pinches of salt over medium heat until fragrant, about 10 seconds.
Add the ginger, carrots., and shiitake. Season with 2 small pinches of salt. Saute about 2 minutes.
Add the stock. Cover with a lid. Lower the heat to medium-low and bring it to a gentle simmer, for about 4-5 minutes.
Add the cooked chicken (or turkey) and the bok choy. Simmer for another 1 minute or until the bok choy stems turn a deeper green color yet still crunchy. Add the noodles.
Season with fish sauce to taste, one tablespoon at a time. Off heat, drizzle with lime juice, and garnish with jalapeno and cilantro. Serve hot or warm.
Pairs Well With
shrimp or crispy rice paper dumplings
Questions, Comments & Reviews
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