This is one of the simplest soups to make with wonderful exotic flavours provided by lemongrass, coconut, ginger and chilli. The addition of instant soup noodles makes it quick and easy to prepare in one pan.
7 people made this
1.4 litres chicken stock (well-flavoured)
2 stalks lemongrass, finely chopped
2 tsp finely chopped fresh root ginger
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
3 skinless chicken breast fillets, about 400g in total
150g instant soup noodles
175g baby sweetcorn, sliced diagonally
150g baby button mushrooms, thinly sliced
1 tbsp light soy sauce
400ml can reduced-fat coconut milk
1 lime, grated zest and juice
200g pak choi, sliced
3 spring onions, finely sliced diagonally
small handful fresh coriander, roughly chopped
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Method Prep:20min › Cook:25min › Ready in:45min
Pour the chicken stock into a large saucepan, add the lemongrass, ginger, chillies and garlic and bring to the boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
Lift out the chicken, using a draining spoon, put onto a chopping board and allow to cool. Leave the pan of stock on the heat.
Break the noodles into the hot stock, then add the baby sweetcorn, mushrooms, soy sauce and coconut milk. Bring the pan back to simmering temperature, then cook for 3 minutes.
Meanwhile cut the chicken into fine shreds. Stir the chicken into the soup with the lime zest and juice and the pak choi and simmer gently for 2 minutes until the pak choi has wilted.
Ladle into 4 soup bowls and scatter with spring onions and coriander leaves to garnish.