This Chicken Noodle Soup Recipe draws its character from Southeast Asian pantry staples rather than the usual European-style version. Lemongrass and galangal give the broth a clean, slightly citrusy warmth, while a sautéed paste of garlic, ginger and galangal adds body and a mild golden depth. Cellophane noodles soak up the broth without turning heavy, and a hard-boiled egg in each bowl makes it a complete meal on its own. If you enjoy dishes like Chicken and Prawn Wonton Noodle Soup, this one sits in the same comfortable territory.
About the Recipe
The soup uses two chicken breasts simmered whole in stock and water with lemongrass for 30 to 45 minutes, then shredded and returned to the pot. A separately sautéed paste of garlic, ginger and galangal goes in after the chicken is removed, which keeps the paste from tasting raw. Turmeric is added off the heat to avoid bitterness. Cellophane noodles are pre-soaked and placed directly in the serving bowl rather than cooked in the pot, so they stay separate and do not absorb all the broth.
Why You Will Love This Recipe
The broth does most of the work while the chicken simmers, so there is very little active cooking time. Because the noodles are placed in the bowl rather than boiled in the soup, each person gets a clean, clear broth instead of a starchy, cloudy one. The hard-boiled egg is not an afterthought here; it adds protein and makes the bowl substantial enough to serve as a full meal without needing anything on the side. The spice level is mild, so it suits most palates without adjustment.
Cooking Tips
The most common beginner mistake is adding the garlic-ginger-galangal paste directly to the broth without sautéing it first. Skipping that step leaves a raw, sharp flavour in the finished soup. Keep the simmer gentle once the paste is in so the broth stays clear. Do not boil the noodles in the pot; soaked cellophane noodles placed in the bowl will soften fully once the hot soup is ladled over them. Taste for salt only after the paste is fully mixed in, as the paste itself carries some saltiness.
Top Tips
- Soak the cellophane noodles in cold water for at least 20 minutes before serving so they are pliable but not mushy.
- Use only the inner bottom part of the lemongrass stalks; the outer layers and tops are too fibrous and add little flavour.
- Add turmeric off the heat after the paste is sautéed; this prevents it from scorching and turning bitter.
- Shred the chicken finely so it distributes evenly through the broth rather than sitting in large chunks.
- Hard-boil the eggs while the chicken simmers so everything is ready at the same time.
- Taste the broth before adding salt because the chicken stock you use may already be salted.
Serving and Storing Suggestions
Serve the soup hot, ladled over noodles and a halved hard-boiled egg, with coriander leaves and sliced spring onions on top. Store leftover broth and shredded chicken separately from the noodles; noodles kept in the broth will swell and turn soft. Refrigerate the broth for up to two days and reheat gently on the stove. Prepare fresh noodles when reheating for the best texture.
Similar Recipes
- Chicken and Prawn Wonton Noodle Soup
- Chicken Noodle Stir-Fry
- Thai Red Chicken Curry
- Malaysian Chicken Satay Skewers
Nutrient Benefits
Chicken breast is a lean source of protein. Ginger and garlic contribute small amounts of vitamins and minerals. Eggs provide protein, B vitamins and iron. Cellophane noodles are low in fat and relatively light on calories compared to wheat noodles, making this a reasonably balanced bowl when served with the egg and chicken together.
Chicken Noodle Soup
Ingredients
- 125 gms, soaked Dry Cellophane Noodles
- 3 cups Chicken Stock
- 2 cups Water
- 2 , skinless Chicken Breasts
- 2 stalks, medium, inner bottom part only, bruised, cut into 3 parts, Lemongrass
- 8 cloves Garlic
- 1 1/2 tblsp, minced Ginger
- 1 1/2 tblsp, minced Galangal
- 1 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Salt
- 1 tblsp Oil
- Coriander Leaves - few, chopped, for garnish
- 2 , sliced, for garnish Spring Onions
- 3 to 4, hardboiled Egg
Instructions
- Pour the chicken stock and water into a large pot.
- Place it over high heat and bring to a boil.
- After 2 to 3 minutes, add the chicken and lemongrass.
- Bring to a boil again.
- Reduce flame to medium and simmer for 30 to 45 minutes.
- Grind together the garlic, ginger and galangal to a smooth paste.
- Heat little oil in a pan over high flame.
- Saute the ground paste for a minute or till it starts to turn golden.
- Switch off the flame and add the turmeric powder.
- Mix well and keep aside.
- Remove and transfer the chicken and lemongrass to a plate.
- Add the garlic-ginger paste, coriander powder and salt.
- Stir well until the paste is thoroughly mixed.
- Allow it to simmer.
- Meanwhile, remove the meat off the chicken bones and finely shred them.
- Add the shredded chicken meat to the soup and bring the soup to a boil.
- Transfer the noodles into individual serving bowls.
- Place one hardboiled egg into each bowl and ladle the soup over.
- Garnish with the coriander leaves and spring onions.
- Serve warm.
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Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Bone-in chicken thighs work well and tend to stay moist after the long simmer. The shredding is just as easy once the meat is cooked through. The broth will have a slightly richer flavour from the extra fat, which is not a problem for this recipe.
What can I use instead of galangal if I cannot find it?
Fresh ginger is the most practical substitute. Use an equal amount in place of the galangal. The flavour will be slightly sharper and less earthy than galangal, but the soup will still taste good. Dried galangal powder is another option; use about half the quantity called for.
Do I need to cook the cellophane noodles before adding them to the bowl?
No. The recipe calls for soaking the noodles in water beforehand. Once they are pliable and soaked, place them directly in the serving bowl. The hot soup ladled over them is enough to finish softening them. Cooking them in the pot will make them too soft and they will absorb most of the broth.
My broth looks cloudy. What went wrong?
Cloudy broth usually happens when the soup is boiled too vigorously for too long. Once you add the paste and return the chicken to the pot, keep the heat at a gentle simmer rather than a rolling boil. Also, any foam that rises during the initial simmer can be skimmed off to keep the broth clearer.
Can I make the broth ahead of time?
Yes. You can simmer the chicken with lemongrass, shred the meat, mix in the paste and refrigerate the broth and chicken together for up to two days. When ready to serve, reheat the broth gently, prepare fresh soaked noodles, and assemble the bowls with freshly boiled eggs and garnishes.
