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need a recipe for noodle soup pls

I like to make a Thai chicken noodle soup...

chicken stock, sliced chicken breast, mushrooms, pakchoi (optional), rice noodles, ginger, chilli, lemongrass & nam pla (fish sauce) & coriander.

for plain chicken noodle soup just use stock, chicken & noodles & season well
I freeze all leftover soup after the 2nd day... would never want to risk it, but then again I am a bit strange and cannot eat 2nd day bread xx
Part of the appeal of an asian noodle soup for me is the freshness of the flavours - so I would only ever want to eat it fresh.

That said, you could chop up the veg and keep it in a tupperware, and store the stock separately and noodles, and just warm them up together!

In the past I would use a bag of stir fry veg and add either prawns or cooked chicken to the stock which I would cheat and use thai red or green paste in and coconut milk - I think without the coconut its still SW friendly
If you have access to the internet, just look up Noodle Soup & you will find hundreds of recipes, just adapt them for SW....I do this for loads of menu ideas & they usually work
SW Chicken Noodle Soup

Here's the recipe from the SW Extra Easy cookbook. It's REALLY yummy, I'd never made noodle soup before this and I was so pleasantly surprised! It calls for fresh parsley which I would say is worth buying over dried for this although if like me you won't use it all then chop up the rest and freeze it in an icecube tray with a little bit of water to throw in the next time you need fresh parsley :)

Also, the instructions are to finely dice and it's definitely worth doing this as it adds to the "fineness?!" of the soup. (If there's such a thing :p)

Freezer Friendly
Ready in 30-35 minutes
Serves 4

Free on Extra Easy

1 small onion, peeled and finely diced
1 carrot, peeled and finely diced
2 sticks celery, finely diced
1 garlic clove, peeled and finely diced
1.5 litres/2 1/2 pt chicken stock
396g/14oz skinless chicken breast or thigh fillets, finely chopped
57g/2 oz dried vermicelli pasta or thin egg noodles
4 tbsp finely chopped flat leaf parsley

1. Place the onion, carrot, celery, garlic, stock and chicken in a large saucepan and bring to the boil. Reduce the heat and cook for 10-15 minutes.

2. Add the pasta or egg noodles and bring back to the boil. cover, reduce the heat to low and cook gently for 6-8 minutes.

3. Add the parsley and cook for 2-3 minutes until piping hot. Ladle into warm shallow soup bowls and serve immediately.


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