Fall is here and we all need some chicken soup for the soul! I am a big fan of a bowl of piping hot and steaming soup made of chicken, it’s always so nourishing and hearty, such as this Asian-style chicken soup.
How to Make Asian Chicken Soup
This recipe is adapted from Martha Stewart. The chicken soup is infused with the aroma of fresh herbs, flavored with lime juice and fish sauce. If you love Thai or Vietnamese food, you would really enjoy this dish.
To make the soup, all you need are chicken broth and some shredded and cooked chicken breasts. Bring the broth and chicken to a boil before adding the seasonings and rice noodles. It’s that easy!
Which Noodles to Use
This recipe calls for rice noodles or rice vermicelli. It’s sometimes labeled as “Maifun” on the packaging. Rice noodles are made from milled rice flour and water.
Sometimes starch is added to rice noodles. You can get rice noodles from the International aisle of grocery stores. The rice noodles turn the chicken soup into a pretty substantial meal.
Buying and Storing Fish Sauce
Fish sauce is a staple in southeast Asian cooking. I use Red Boat or Three Crabs brand in my kitchen.
Red Boat is superior but it’s a bit harder to find at regular stores. I would advise buying a small bottle of fish sauce for easy storage.
Both Red Boat and Three Crabs brands have small bottles available. You can keep the bottle at room temperature (just make sure you close the cap tight) or in the refrigerator. One small bottle lasts for months.
All in all though, this Asian chicken soup is absolutely scrumptious and mouthwatering. It’s healthy, low-carb and gluten free. Enjoy!
Serve Asian Chicken Soup with:
For a wholesome dinner, make the following dishes.
This Recipe Goes Well with:
Other Recipes You Might Like
- Chinese Chicken Noodle Soup
- Coconut Lime Noodle Soup
- Thai Shrimp Noodle Soup
- Coconut Curry Noodle Bowl
- Soup Recipes
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Asian Chicken Soup Recipe
Asian Chicken Soup - healthy and low-carb chicken soup recipe with Asian rice noodles, herbs and ingredients. This is comfort food for the soul. So easy to make and delicious!
- 2 oz. rice noodles or vermicelli
- 5 cups chicken broth
- 1 1/2 tablespoons fish sauce or to taste
- 2 teaspoons soy sauce, plus more for serving
- 2 inch galangal or ginger, peeled and sliced
- 2 cups shredded chicken breasts
- 1 scallion, thinly sliced
- 1 bunch cilantro leaves
- 1/2 cup cherry tomatoes, cut into halves
- 1 bunch fresh Asian basil leaves
- Lime wedges, for serving
- 1/2 jalapeno, sliced
Soak noodles according to package instructions.
In a large pot, combine chicken broth, fish sauce, soy sauce, and galangal/ginger and bring to a boil. Reduce heat and simmer until galangal or ginger is fragrant, 5 to 8 minutes. Add more fish sauce to taste. Stir in chicken and rice noodles and cook until the rice noodles are cooked through, about 2 minutes.
Divide the soup among 3 bowls; top with scallion, cilantro, basil, cherry tomatoes, basil and jalapeno. Serve with lime wedges and soy sauce as the dipping sauce for the shredded chicken.
Adapted from Everyday Food, January/February 2012.