Homemade Chinese chicken noodle soup

    35 min

    This noodle soup is delicious and so easy to make for a crowd. Garlic, ginger and lemongrass flavour the stock, while slices of fresh chilli pepper add the perfect punch.

    6 people made this

    Serves: 4 

    • 60g rice vermicelli noodles
    • 1.25 litres chicken stock
    • 1 large clove garlic, minced
    • 2 tablespoons grated fresh ginger
    • 4 ( 5cm) pieces fresh lemongrass stems, minced
    • 2 skinless, boneless chicken breast, cut into strips
    • 6 large prawns, peeled and deveined
    • 2 tablespoons lime juice
    • 2 tablespoons fish sauce
    • 1 jalapeno chilli pepper, cut into 8 thin slices
    • 1 tablespoon freshly chopped coriander

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Soak the rice noodles in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
    2. Bring the chicken stock, garlic, ginger and lemongrass to the boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and prawns to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and coriander to serve.

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    Reviews in English (2)


    Served with Yaki Mando & Kimchi Fried Rice. Par-Cooked chicken ahead of time and came out pretty tasty.  -  21 Jun 2012  (Review from Allrecipes US | Canada)


    This soup came out wonderfully! I did however double the recipe and I baked a black peppered pork tenderloin and cut it into thin slices to place atop the soup when serving. We didn't have lemongrass at the store so I opted for the zest of a lemon and the juice of half a lemon (only use half a lemon squeezed if you're doubling recipe). Again this soup was wonderful and it made my husband and I very happy.  -  02 Oct 2018  (Review from Allrecipes US | Canada)