Spicy Chicken Soup

This is a slightly spicy chicken noodle soup. Quick to prepare and perfect when you need something nourishing.  This recipe is perfect for two big steaming bowls.


You will need:

• 1 litre chicken broth
• 1 chicken breast
• 1 onion - chopped into large chunks
• 1 carrot - washed and chopped
• 1 celery stalk - washed and chopped
• 2 cloves garlic - large rough chopped pieces
• 1 bay leaf
• 1 cup water
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 3-4 dried mushrooms (any kind you prefer - I used porcini)
• 2 lime leaves (mine were dried)
• 1 carrot
• 1 celery
• 1 garlic
• 2 spring onions
• 2 nests of thin egg noodles
• 1 tsp sambal olek
• 1 tsp sesame oil
• serve with cilantro more spring onions

Step 1: chop your onion carrot celery and garlic. You are using these vegetables to make a great tasting broth and you will throw them away.

Step 2: add broth to a large pot. You can of course use homemade but, I always have some on hand in my pantry.

Step 3: add your chicken breast, chopped vegetables, a small handful of dried mushrooms and a couple of bay leaves. Add water and salt and pepper.

Step 4: Toss in a few lime leaves if you have them. Cook 20 on medium heat (don't let it boil vigorously just a nice steady simmer) and then strain out vegetables. Shred or chop chicken breast.

Step 5: add strained broth back to the pot, shredded chicken and add nicely chopped vegetables. You can add other vegetables if you have some on hand. I added carrot, celery, garlic and some spring onions/scallions. Let cook on medium heat for 10 minutes until vegetables are tender.

Add a bit of sambal oleck which is rather salty and spicy (always add a bit and taste then add more to your liking) Add a bit of sesame oil and a few nests of thin egg noddles. You can also add a bit of chopped cilantro (you can add more leaves at serving)

The noodles will cook in a few minutes. Once done serve.

Add a few more cilantro leaves or scallions and serve hot.