This spicy Asian chicken noodle
soup has the right amount of
flavor and so filling. It’s the
perfect time of year to cuddle
up and enjoy this tasty soup.
I love soups. Especially when it is a little cold outside. Soup just warms the soul. I’m kind of picky when it comes to soups though. It has to have a lot of flavor. There’s nothing worse than a bland soup.
Tortilla soup I’m super picky with. That’s why I finally perfected my own tortilla soup in a previous post, just so I could get have one that I could whip up myself that I love.
Asian flavoring is one of my favorites. I love the spicy tangy flavor that most Asian dishes consist of. My Tom Kha Gai soup is my favorite. It’s more of a kind of creamy soup.
Don’t get me wrong I love creamy soups and even though I use light coconut milk for that recipe, that’s still a lot of extra calories my waste line could do without.
So what’s better for you than a nice broth based soup? That’s why I came up with this Asian twist on a chicken noodle soup. So much bang in this soup, it’s not your grandmas chicken noodle soup.
If you haven’t had rice noodles before, then you must. Sometimes they are called glass noodles because of there clear transparent color. I used whole wheat ones for this recipe because I do try and use whole wheat whenever I can, but I equally love the regular rice noodles just the same.
When cutting up your chicken breast you don’t want to make cube pieces. You want to cut it horizontally like you are filleting a fish. This gives you nice thin strips of chicken that cook quickly in the broth.
Add the chicken broth, grated ginger, lime juice, hot chili pepper oil, fish oil, sesame seed oil, red curry paste, and soy sauce in a large sauce pan and bring to a boil. Once boiling add your sliced chicken breast and cook for about 4 minutes until chicken is cooked.
You can lower the heat to a high medium and then add your mushrooms and green onions. I used instant rice noodles that I made in a separate bowl by pouring bowl water over the noodles and cooked for 3-4 minutes. After cooking those rinse under water to wash off any starch that was left over since the noodles are made out of rice.
Add the noddles to your soup and cook for another 4 minutes. Now you are ready to eat. I’m obsessed with limes so I always end adding a little more at the end, but the recipe has plenty to begin with. This recipe does have kick of spicy so you might want to half the hot chili oil if you aren’t into too spicy. I hope you enjoy this soup as much as I do.
Spicy Asian Chicken Noodle Soup
- 2 chicken breasts thinly sliced
- 5 cups of chicken broth
- 2 cups of sliced mushrooms
- 2 cups of rice noodles
- 3 juice of limes
- 2 TBSP chopped onions
- 2 TSP soy sauce
- 2 TSP hot chili oil
- 1 TSP red curry paste
- 1 TSP fish oil
- 1/2 TSP sesame seed oil
- 1/2 grated ginger
- Add the chicken broth, grated ginger, lime juice, hot chili pepper oil, fish oil, sesame seed oil, red curry paste, and soy sauce in a large sauce pan and bring to a boil
- Fillet chicken breast into thin slices and add to boil chicken broth and cook for 4 minutes
- Lower heat to high medium heat and add sliced mushrooms and green onions
- Cook rice noodles as directed on package and then add to soup and look over low heat for another 4 minutes and serve