Chicken and noodle soup

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Prep time:

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Serves: 5

By ctoyno



  • 2 chicken breast chopped

  • 1l chicken stock good, preferably home-made

  • 2 lime juiced

  • 1 handful mushroom chopped

  • 1 pak choi chopped

  • 1 knob fresh ginger thumb-sized, peeled and chopped

  • 1 tin bamboo shoots

  • 1 handful fresh coriander roughly chopped

  • 3 sprigs lemongrass finely sliced

  • 2 spring onions chopped

  • 200g rice noodles


  1. In a big pan, heat a little oil then add the chopped chicken until it is just cooked, then add the fresh ginger and mushrooms.
  2. Cook for a few more minutes, then add the chicken stock, bashed up lemon grass, lime juice, bamboo, pak choi and spring onions.
  3. Bring to boil then turn the heat down and allow to simmer for about 15 minutes.
  4. Now cook the noodles according to the instructions on the packet. Once they are cooked add them to the simmering broth and sprinkle the torn coriander in. Serve.

Additional Information

  • mushroom

  • Low fat

  • Soup

  • Chicken

  • Main Course

  • Starter

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

  • thai

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Your comments

  • 01/07/10 10:12

    This is dead easy to make and a real favourite with my 2 yr old. I made it up, but it's based on thai soups I've eaten. You could add chilli if your family likes a bit of heat.