Chris Chen
This chicken noodle soups bears some similarities with Indonesia’s soto ayam: a turmeric broth, poached chicken, vermicelli noodles, plus a garnish of fried shallots. Throw in lemongrass and ginger, and a good dose of chilli, and you have a near-perfect restorative chicken noodle soup. The chicken soup base can be made ahead and frozen so it’s ready to go when needed.
Ingredients
Method
Bring stock to the boil over high heat in a very large saucepan, add chicken and lemongrass, and bring back to the boil, then reduce heat to low-medium, simmer for 10 minutes, then turn off heat, cover with a lid and leave to continue cooking chicken in stock until juices run clear when pierced with a skewer (1½ hours). Remove chicken from stock and, when cool enough to handle, tear meat into bite-size pieces. Strain stock, return to saucepan with chicken meat, season to taste and set aside.
Dry-roast chillies over medium-high heat until fragrant and toasted (30-40 seconds) and reserve for serving. Dry-roast whole spices in same pan until fragrant (10-20 seconds), finely grind with a mortar and pestle, then add shallots, ginger, turmeric and a pinch of salt and pound to a smooth paste. Reserve.
Place noodles in a large heatproof bowl. Cover with boiling water and stand until cooked al dente (2-4 minutes). Drain and leave to cool slightly, then chop with scissors into serving bowls.
For fried shallots and garlic, heat 5cm oil in a wok or small saucepan over medium-high heat until it shimmers. Add shallots and stir-fry until golden brown and crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels, then repeat with garlic. Strain and reserve oil.
Heat 1 tbsp reserved shallot oil in a frying pan over medium heat, add shallot paste and stir continuously until fragrant (1-2 minutes). Add to chicken broth, bring to the boil, season to taste with fish sauce and lime juice, then pour into bowls over vermicelli noodles. Scatter with dry-roasted chilli, fried shallots and garlic and herbs, drizzle with shallot oil to taste (see note) and serve with lime wedges.
Remaining cooled oil will keep in an airtight container for a week and can be used to cook and flavour other dishes.
Notes
What to serve with chicken noodle soup
There are many ingredients you can serve with this chicken noodle soup recipe, including steamed or wok-fried greens for freshness. Alternatively, you can top the chicken soup with fresh chilli, celery leaves, thinly sliced cabbage, bean sprouts or even boiled eggs for extra protein. You can also serve this chicken noodle soup with fragrant sauces and oils, such as chilli oil, sambal olek or even kecap manis for a touch of salty sweetness.
Can you freeze chicken noodle soup?
You can freeze the chicken soup’s broth base into individual portions and serve with freshly cooked vermicelli noodles for lightning-fast dinners. Chicken broth can be frozen for up to 6 months. Thaw broth in refrigerator overnight to defrost, then reheat in a saucepan on the stove; it’s important to return to the boil before consuming.
What alternative ingredients can I use?
- Swap whole chicken for thigh cutlets or chicken marylands or skinless boned chicken thigh fillets, use tofu for vegetarians or vegans – use a well-flavoured vegetable/ vegan stock to replace chicken stock.
- Swap dry chillies for fresh chillies
- Swap fresh turmeric for ground turmeric
- Swap red shallots for spring onion, red onion or brown onion
- Change the spices up. For a Thai-inspired version use a mix of star anise, cinnamon, clove, black cardamom and fennel seeds. For more of a Chinese-inspired version use a mix of cinnamon, star anise, white and Sichuan peppercorns
- Vermicelli noodles can be swapped for thick rice noodles, egg noodles or udon
- Swap fish sauce for soy sauce, tamari or vegan coconut-based “fish” sauce
- Swap lemon wedges for lime wedges
- Swap Chinese chives and coriander for Thai basil, Vietnamese mint, chives or spearmint
- Swap homemade fried shallots and garlic for store-bought fried shallots and fried garlic chips. Or you can also swap for toasted coconut flakes, chopped peanuts or cashews
Where is chicken noodle soup from?
This version of chicken noodle soup is inspired by Indonesia’s Soto Ayam, a fragrant chicken broth flavoured with a fresh curry paste base of red shallots, chilies, garlic, ginger, turmeric, sometimes makrut lime leaves and spices (such as cumin seeds, coriander seeds and black peppercorns), seasoned with fish sauce and finished with lime juice. There are many chicken noodle soup recipe variations that span from China to Vietnam to Thailand.
When is chicken noodle soup eaten?
Chicken noodle soup is eaten all year round but is more typically consumed in cooler months. This Indonesian-inspired soup makes for a great lunch or dinner dish. Due to its warming and hydrating properties, chicken noodle soup is also popular to eat when sick (usually with a cold or flu).
Want more fragrant chicken soup recipes?
