Asian Chicken Noodle Soup

Name: Asian Chicken Noodle Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Thai
Ingredients: 100 g Hakka Noodle (100 grams Hakka Noodles); 1 cup Baby Corn (1 cup Baby corn sliced); 2 pieces Carrot (1 Carrot (Gajjar) sliced + 1 Carrot (Gajjar) chopped); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) sliced); 1 piece Green Bell Pepper (1 Green bell peppers sliced); 0 pieces Table Salt (Salt and Pepper to taste + Salt to taste); 2 sprig Spring Onion Greens (2 sprig Spring Onion Greens chopped); 2 pieces Chicken Drumstick (2 Chicken drumstick); 1 piece Ginger (1 inch Ginger chopped); 3 pieces Cloves (3 Cloves (Laung)); 1 piece Yellow Onion (1 Onion chopped); 1 tsp Sichuan Peppercorn (1 teaspoon Sichuan peppercorns); 0 pieces Vegetable Oil (Oil); 1 tbsp Soy Sauce (1 tablespoon Soy sauce); 1 tsp Date Syrup (1 teaspoon Date syrup); 1 tsp Ginger Powder (1 teaspoon Dry ginger powder); 2 cloves Garlic (2 Garlic crushed)

A flavorful chicken noodle soup with Asian aromatics, shredded chicken, and fresh vegetables in a spiced broth.

55 minThai

Servings4

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Halal

Ingredients

For 4 servings

Hakka Noodle100 g · 100 grams Hakka Noodles
Baby Corn1 cup · 1 cup Baby corn sliced
Carrot2 pieces · 1 Carrot (Gajjar) sliced + 1 Carrot (Gajjar) chopped
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) sliced
Green Bell Pepper1 piece · 1 Green bell peppers sliced
Table Salt0 pieces · Salt and Pepper to taste + Salt to taste
Spring Onion Greens2 sprig · 2 sprig Spring Onion Greens chopped
Chicken Drumstick2 pieces · 2 Chicken drumstick
Ginger1 piece · 1 inch Ginger chopped
Cloves3 pieces · 3 Cloves (Laung)
Yellow Onion1 piece · 1 Onion chopped
Sichuan Peppercorn1 tsp · 1 teaspoon Sichuan peppercorns
Vegetable Oil0 pieces · Oil
Soy Sauce1 tbsp · 1 tablespoon Soy sauce
Date Syrup1 tsp · 1 teaspoon Date syrup
Ginger Powder1 tsp · 1 teaspoon Dry ginger powder
Garlic2 cloves · 2 Garlic crushed

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Steps

1To begin making the Asian Chicken Noodle Soup Recipe, we will first boil the noodles.
2Heat a pot with water on medium flame, once it comes to a rolling boil, add the noodles and allow it to cook. . This will take about 12-15 minutes. Turn off the flame, drain the water and wash noodles under a running tap to stop cooking. Leave the noodles in a sieve allowing the water to completely drain out. Grease your palms with some oil and run it through the noodles to avoid sticking. Set aside.
3Heat a pressure cooker with oil on medium flame, add ginger and garlic and saute for a couple of minutes. Next add onions and saute till it turns translucent.
4Add the chicken drumsticks and roast them until they are well roasted.
5Pour about 2 cups of water and sprinkle salt and crushed pepper corns and pressure cook for about 2 whistle.
6Allow the pressure to release naturally and to strain the stock, using a muslin cloth and transfer it to a bowl.
7Remove the chicken drumsticks, pick out the cooked flesh, shred it and keep it aside.
8Heat a saucepan with oil on medium heat, add baby corn and bell peppers and saute for 5 minutes.
9Pour the stock into the pan pot along with soy sauce, date syrup, dry ginger powder and crushed garlic.
10Allow the vegetables to cook along with seasonings to develop more flavor.
11Boil the soup on low flame for about 15 minutes, check for seasonings and add your noodles and shredded chicken as well.
12Serve hot by sprinkling some chopped spring onion greens .
13Serve the Asian Chicken Noodle Soup Recipe along with a Chicken manchurian or Chilli Ginger Vegetable Tofu Stir Fry Recipe as an appetizer for your meal.