Vietnamese Style Chicken and Rice Noodle Soup
Food
Quick Meals
Starters
Asian
Dairy-free
Warming soups don’t need to be heavy and thick, this light rice noodle soup is fresh and fragrant, with a hit of chilli and spice.
4 Servings
Ingredients
240g chicken breast
80ml Kikkoman Teriyaki Marinade
1 onion
Ghee for frying
1L chicken stock
1 star anise
1 cinnamon stick
2-3 tbsp of fish sauce (to preference)
Salt and pepper to season
300g rice noodles
¼ bunch of coriander
1 sprig of Thai basil
2 sprigs of mint
1 small chilli
1 lime
200g beansprouts
Method
- Cut the chicken into thin slices and marinate in Kikkoman Teriyaki Marinade for at least 30 mins.
- To make the broth dice the onion, fry until lightly browned in the ghee and pour on the meat stock. Add the spices and seasoning, cover and simmer for around 30 mins. Adjust the flavour with fish sauce if necessary and sieve.
- While the broth is cooking put the rice noodles in a bowl, cover them with hot, slightly salted water and leave to soak for around 6 mins. Chop the coriander, Thai basil and mint and cut the chili into thin rings. Cut the lime into eight wedges. Drain the marinated chicken. Add it to the broth and cook for 3 mins.
- Drain the noodles in a sieve. Place the noodles and the mung bean sprouts into soup bowls or deep plates. Sprinkle the chopped herbs and chili rings on top. Then pour the boiling hot broth over the soup ingredients and add the chicken last. Garnish with lime wedges and serve.
