Chilli, garlic and ginger noodle soup

Chilli, garlic and ginger noodle soup


1 person made this

About this recipe: As soon as I start to feel like I'm getting a cold, I make this noodle soup. The flavour of spicy chillies, fresh ginger and mint never fail to make me feel better. You can add some cooked chicken if need something more filling.


Serves: 2 

  • 500ml chicken stock
  • 1 (3cm) piece fresh ginger, finely diced
  • 4 cloves garlic, finely diced
  • 2 dried chillies, left whole
  • 200g egg noodles
  • sliced mushrooms, about 6
  • 150g bok choy or Savoy cabbage, sliced
  • fresh mint leaves, some sliced, some whole
  • spring onion, sliced, to garnish

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Add the stock, ginger, garlic and chilli to a saucepan and slowly heat so all the flavours combine.
  2. When simmering add the noodles and cook for one or two minutes until softened. Add the mushroom and sliced cabbage; simmer for 1 more minute. Stir in sliced mint.
  3. Ladle into bowls and garnish with remaining mint leaves and sliced spring onion.

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