Meals and Courses

Chilli Chicken Noodle Soup

cook 20 mins
  • 1.2 litres (2 pints) hot chicken stock
  • 1 tablespoon chilli sauce
  • 2 teaspoons Thai fish sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons mirin
  • 2 skinless chicken breast fillets
  • 300 g (10 oz) ramen or ready-cooked egg noodles
  • 2 bok choi, quartered
  • 75 g (3 oz) bean sprouts
  • 1 red chilli, sliced
  • handful of chopped fresh coriander
  • lime wedges, to serve
  • Pour the stock into a large saucepan, add the chilli sauce, fish sauce, soy sauce, rice vinegar and mirin and bring to the boil. Reduce to a simmer, then add the chicken breasts and cook for 10–15 minutes until just cooked through. Remove from the pan and cut into thick slices.
  • Add the noodles and bok choi to the pan and cook for 2 minutes or until tender and heated through. Ladle the soup into bowls. Arrange the chicken on top, then scatter over the bean sprouts, chilli and coriander and serve with lime wedges.
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