Chicken noodle soup


  • 4 cups (1 litre) salt–reduced chicken stock
  • 2 stems lemongrass, white part only, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1 long red chilli, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 400 g (14 oz) skinless, boneless chicken breast fillets
  • 150 g (5 oz) dried rice stick noodles
  • 1 cup (180 g) sliced fresh or canned baby corn
  • 1⅔ cups (150 g) sliced button mushrooms
  • 1 tablespoon salt–reduced soy sauce
  • 1 cup (250 ml) low–fat coconut milk
  • finely grated zest of 1 lime
  • freshly squeezed juice of 1 lime
  • 2⅔ cups (200 g) sliced bok choy
  • 3 spring onions (scallions), thinly sliced
  • ¼ cup (7 g) fresh coriander (cilantro) leaves, roughly chopped


  1. Put the chicken stock, lemongrass, ginger, chilli, garlic and 2 cups (500 ml) water into a large saucepan and bring to the boil.
  2. Add the chicken, reduce the heat and simmer for about 15 minutes, or until the chicken is cooked through.
  3. Remove the chicken to a plate to cool slightly, reserving the stock.
  4. Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk.
  5. Bring back to a simmer and cook for 3 minutes.
  6. Meanwhile, finely shred the chicken into small pieces.
  7. Stir the chicken into the soup with the lime zest and juice and the bok choy and simmer for 2 minutes, or until the bok choy has wilted.
  8. Divide the soup among serving bowls and scatter with the spring onions and coriander leaves.
  9. Serve immediately.

Serves 4
Preparation: 20 minutes
Cooking: 20 minutes


Source: Low Fat No Fat Asian Cooking
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