Chinese chicken and noodle soup

    1 day 16 hours 15 min

    This dish takes a little effort, but the results are really worth it. Chicken is simmered with noodles, carrots, daikon radish and pak choi in a delicious chicken stock.

    3 people made this

    Serves: 1 

    • 100g skinless chicken breast fillet, cut into 4 even strips
    • 400ml chicken stock
    • 1 whole star anise pod
    • 20g grated fresh ginger root
    • 1 clove garlic, crushed
    • 3-4 coriander roots, washed plus a few leaves
    • 1 (2.5cm) piece lemongrass, chopped
    • 1 teaspoon tamarind paste
    • 5-6 leaves mint
    • 60g beansprouts
    • 50g cooked noodles
    • 30g grated carrot
    • 15g grated daikon (mooli) radish
    • 4 leaves pak choi
    • fresh chilli, chopped

    Prep:15hr  ›  Cook:1hr15min  ›  Extra time:1day cooling  ›  Ready in:1day16hr15min 

    1. Bring chicken stock, star anise, ginger, garlic, coriander roots, lemongrass, tamarind and mint to a gentle simmer. Simmer for 1 hour. Allow to cool overnight.
    2. The following day, strain the stock and discard the herbs and spices. Bring stock to the boil, then lower the heat to a simmer.
    3. Add chicken and bring back to a simmer, then add noodles, pak choi, carrot and daikon an cook until the chicken is cooked through.
    4. Serve hot with beansprouts and chilli on the side.


    Tamarind paste and daikon radish (mooli) can be purchased in Chinese/Oriental speciality shops.

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