Chicken Soup with Rice Noodles
4 servings
15 minutes
Chicken soup with rice noodles is a harmonious blend of tender chicken, aromatic beef broth, and the subtle spice of Eastern seasonings. This soup draws inspiration from traditional Pan-Asian cuisine, combining the warmth of home flavors with the exoticism of Eastern ingredients. The delicate meat infused with ginger and cinnamon gains special depth from fish sauce and lime. The light rice noodles perfectly absorb the rich broth, while fresh herbs and bean sprouts add freshness. This soup not only warms but also fills you with strength due to its rich flavor nuances. It is perfect for a light dinner or a cozy family lunch while remaining both nourishing and airy.
1
Cook rice noodles according to the instructions on the package.
- Rice noodles: 200 g
2
Slice the beef and pound it for tenderness. Cut the ginger and onion into thin strips.
- Beef: 200 g
- Fresh ginger: 12 g
- Onion: 1 piece
3
In a thick-bottomed pan, fry a piece of beef in a drop of sesame oil until golden brown on all sides, then remove it from the heat. Cut the meat across the fibers.
- Beef: 200 g
- Sesame oil: to taste
4
In the same pot, add onion and ginger, sauté lightly and pour in beef broth. Add chicken and bring to a boil. Simmer the broth for 15 minutes and add fish sauce, chili, and lime juice to taste. Remove the chicken from the broth.
- Onion: 1 piece
- Fresh ginger: 12 g
- Chicken broth: 500 ml
- Beef: 200 g
- Fish sauce: 3 tablespoons
- Chili pepper: 1 piece
- Lime: 1 piece
5
Place noodles in a soup bowl, sprinkle with chopped herbs, and add sliced beef beside it. Pour hot broth into the bowl and garnish with bean sprouts.
- Rice noodles: 200 g
- Spring onion: 0.5 bunch
- Beef: 200 g
- Chicken broth: 500 ml
- Bean sprouts: 8 g
