Chicken noodle soup

Name: Chicken noodle soup
Total time: 3000 s
Yield: 3 servings
Cuisine: British
Ingredients: 900 ml chicken or vegetable stock; 2 chicken breasts sliced; 1 tsp ginger paste; 1 tsp garlic paste; 1.5 noodle baskets; 2 tsp soy sauce; Lime juice to taste; 1 tbs Thai red curry paste; 1 small onion sliced; 1 small pepper sliced; 1 stick celery sliced; Handful frozen green beans; Sriracha to taste

Kendra @kendraSY

Chicken noodle soup

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Ingredients

50 mins

3 servings

900 mlchicken or vegetable stock
2chicken breasts sliced
1 tspginger paste
1 tspgarlic paste
1.5noodle baskets
2 tspsoy sauce
Lime juice to taste
1 tbsThai red curry paste
1small onion sliced
1small pepper sliced
1 stickcelery sliced
Handfulfrozen green beans
Sriracha to taste

Saved

Steps

50 mins

1

Pour stock in a pan and bring to the boil with garlic, ginger and Thai paste
2

Add chicken and simmer until white all over
3

Add onion and celery and simmer for a few minutes until a little soft
4

Add pepper, beans, noodles and soy sauce. Simmer for 5 minutes
5

Bring a separate pan to boil for the eggs
6

Once water is boiling, add fridge-cold eggs gently and boil gently for 6 minutes
7

Check taste of broth and firmness of noodles, add lime if needed, and continue to simmer until noodles at desired texture (was about the same time as the eggs)
8

Once egg timer complete, put straight into cold water and peel
9

Serve noodles and broth with Sriracha and lime to taste, break egg on top