Soups & Stews Chicken & Poultry Pasta & Noodles

Asian-style Chilli Chicken Noodle Soup

A warming Asian-inspired chicken noodle soup with ginger, garlic, lime, and vegetables. Served over tender noodles and garnished with fresh coriander and chilli for a perfect winter bowl.

5 (3 reviews)
By Ricky Robinson Updated January 2, 2024

This Asian-style chilli chicken noodle soup is a hearty and flavourful dish with just enough spice to warm you from the inside out. Serving six people, it makes a great option for a family meal or a cosy dinner with friends.

It's a proper winter warmer, the sort of thing you want when the weather outside is miserable. After the indulgences of December, many people look for healthier meal options in January. This soup delivers exactly that, packed with nutritious ingredients like chicken, a lean protein source, and a variety of vegetables like carrots, celery, leeks, and Pak choi. All of these are rich in vitamins and minerals that do you good without feeling heavy or overly rich.

Ginger and garlic bring flavour and potential immune-boosting properties, which are especially beneficial during the winter months.

The zest and juice of lime, along with the fresh coriander and red chilli garnish, offer bright, fresh flavours that contrast beautifully with the dreary grey weather outside. These elements bring a burst of vibrancy both in taste and appearance, lifting the spirits on a cold day.

Asian-style Chilli Chicken Noodle Soup recipe image
Asian-style Chilli Chicken Noodle Soup

This soup is filling but not overly heavy. After the rich foods of Christmas, a lighter yet satisfying meal is often a welcome change. The balance of protein, vegetables, and noodles makes it substantial enough for dinner without weighing you down.

When you serve the soup over cooked noodles in bowls and garnish it with fresh coriander and chopped red chilli, it looks just as good as it tastes. The fresh greens and vibrant red of the chilli make it as appealing to the eye as it is to the palate. There's something satisfying about ladling a steaming bowl of soup that's both colourful and fragrant, especially when you're gathered around the table with people you care about.

The whole chicken simmers gently with the aromatics and vegetables, creating a rich broth that's infused with all those flavours. Once the chicken is tender and falling off the bone, you shred it back into the soup, adding the final vegetables and finishing touches. Enjoy this comforting, zesty soup on a chilly evening or anytime you crave a bowl full of warmth and flavour.

Asian-style Chilli Chicken Noodle Soup

Chicken Chilli Noodles
Total Time 1 hr 50 min
Servings 6 servings
Calories 380 cal
Protein 32g

Ingredients

Equipment Needed

  • Knife
  • Large Pot
  • Chopping Board
  • Saucepan

Instructions

  1. 1
    Over a medium heat, warm the crispy chilli oil in a pot big enough to hold all the ingredients. When the oil is hot, untruss the chicken and place breast side down in the pot for 3-4 minutes until the skin is a nice golden colour, then turn the chicken over.
  2. 2
    Turn the heat up then add the rice wine, water, chilli flakes, carrots, celery, garlic, soy, zest, and juice of the lime. When it starts to bubble up, pop the lid on and let it simmer for 60-70 minutes.
  3. 3
    Take the lid off and add the leeks, Pak choi stalks, baby sweet corn, and bamboo shoots. Bring back to the boil and allow to cook uncovered for 10-15 minutes.
  4. 4
    Turn the heat off and pop the lid back on. Let the soup sit like this for 30-40 minutes. This will give the all the flavours a little time to come to come together and you can get on with cooking the noodles separately.
  5. 5
    Bring a pan of salted water to the boil and cook the noodles according to the packet instructions.
  6. 6
    Once the soup has been standing for a while, remove the chicken and take the skin off. Shred the chicken meat, which should be easy to do because by now the chicken should just fall away from the bone.
  7. 7
    Bring the soup back to the boil and add the green parts of the Pak choi along with the chicken meat. Give everything a good stir let it bubble for 2 minutes then check the seasoning.
  8. 8
    Drain the noodles and place into serving bowls, then ladle the soup into each awaiting bowl. Sprinkle over the fresh coriander and red chilli to serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the hob and cook fresh noodles when serving.

Serving Suggestions

Serve hot over cooked noodles in large bowls, garnished generously with fresh coriander and chopped red chilli. A squeeze of extra lime juice adds brightness.

Asian-style Chilli Chicken Noodle Soup

Rate & Review

5 • 3 reviews

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