John Myers
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Asian Noodle Soup
The perfect asian noodle soup recipe with a picture and simple step-by-step instructions.
For the broth:
- 1 Lemongrass stalk
- 1 Onion
- 1 Clove of garlic
- 1 Carrot
- 1 Small parsley root
- 1 piece Celery
- 1 Small stick of leek
- 1 Bay leaf
- 1 tsp Peppercorns
- 1 tsp Salt
For the soup:
- 100 g Vermicelli
- 1 tsp Salt
- 250 g Chicken breast fillet frozen
- 1 Small can (165 ml) coconut milk (Asia Shop)
- 1 Red chilli pepper
- 1 Spring onion
- 1 tbsp Lime juice
- 0,5 tsp Salt
- 1 tsp Fish sauce
- Some stems / sprigs of coriander
- Cut the onion with the skin into pieces. Clean the other vegetables (lemongrass, clove of garlic, carrot, parsley root, celery and leek) and cut into pieces. Bring the vegetables to the boil briefly in salted water (1.5 liters of water / 1 teaspoon of salt), then cook / simmer for about 30 minutes (the longer the better) and drain through a fine kitchen sieve. Boil the pasta in salted water (1 teaspoon) according to the instructions on the package and drain. Parry the chicken breast fillets, wash them, pat dry with kitchen paper, cut into bite-sized pieces, add to the hot broth and cook / simmer for about 5 minutes. Clean the chilli, cut in half lengthways and cut into rings. Clean and wash the spring onions and cut diagonally into rings. Pluck the coriander leaves. Add coconut milk (165 ml), chili pepper rings, spring onion rings, noodles, coriander leaves and lime juice (1 teaspoon), season with salt (½ teaspoon) and fish sauce (1 teaspoon). Serve the soup hot in soup bowls.
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