This chicken noodle soup is built around a spiced broth that gets its depth from lemongrass, galangal and ginger. The chicken simmers directly in the stock, keeping the meat moist while building the base of the soup at the same time. A separately sautéed garlic and ginger paste is stirred in towards the end, adding a roasted, slightly golden note you would not get if everything went into the pot at once. Cellophane noodles, a hard-boiled egg and a handful of spring onions and coriander leaves finish each bowl. If you have been looking for a homemade chicken noodle soup with a clear but well-seasoned broth, this one delivers.
About the Recipe
The seasoning here works in two stages. First, lemongrass and the raw aromatics simmer with the chicken to build the stock. Then a paste of garlic, ginger and galangal is fried until golden and stirred back in with coriander powder, turmeric and salt.
Turmeric goes in off the heat to keep it from turning bitter. The cellophane noodles are soaked beforehand and placed directly into the serving bowl rather than cooked inside the pot, which keeps them from going mushy. Both steps are worth following closely.
Why You Will Love This Recipe
The broth is the real draw here. The chicken simmers in stock for up to 45 minutes before the fried paste goes in, so the liquid picks up real body from both the meat and the aromatics. The fried garlic, ginger and galangal paste then adds a second, more rounded layer of flavour that a plain simmered broth cannot match.
The noodles go into the bowl separately, so they stay at the right texture even if you are serving in batches. It is a practical recipe that produces a noticeably better result than a rushed version.
Cooking Tips
The most common mistake is adding the noodles directly to the pot. They overcook quickly and turn into a starchy clump. Always place the soaked noodles in the bowl first and ladle the hot soup over them.
Watch the turmeric as well. It goes into the pan only after the flame is switched off, since frying it on high heat turns it bitter.
Do not rush the chicken simmer. Thirty to 45 minutes at medium heat is what gives the broth its body.
Top Tips
- Soak the cellophane noodles in cold water until fully softened before you start cooking, then drain and set them aside in the serving bowls.
- Bruise the lemongrass stalks firmly with the back of a knife before adding them to the pot so they release their flavour into the broth.
- Fry the garlic, ginger and galangal paste until it just begins to turn golden, not brown, otherwise the soup will taste sharp.
- Add turmeric only after switching off the flame under the frying pan to keep it from turning bitter.
- Shred the chicken as finely as you can so it disperses evenly through the soup rather than sitting in thick chunks.
- Taste the broth for salt after adding the paste, since the paste concentrates the seasoning.
Serving and Storing Suggestions
Serve the soup hot, ladled over noodles already placed in individual bowls. Add one hard-boiled egg per bowl and finish with chopped coriander leaves and sliced spring onions.
If you are storing leftovers, keep the broth and shredded chicken in one container and the noodles separately. Refrigerate for up to two days. Reheat the broth on the stove and assemble fresh bowls each time. Do not reheat noodles inside the broth or they will turn soft and sticky.
Similar Recipes
- Vietnamese Chicken Pho
- Chicken and Prawn Wonton Noodle Soup
- Chettinad Chicken Soup
- Lemongrass Chicken Wings
Nutrient Benefits
Chicken breast is a lean source of protein, and the stock contributes some minerals from the bones and meat. Hard-boiled eggs add further protein and fat to each serving, making the bowl more filling. Cellophane noodles are low in fat and provide carbohydrates for energy.
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
What spices go into this chicken noodle soup?
The spice base uses a fresh paste of garlic, ginger and galangal that is fried in oil, along with coriander powder and turmeric powder added to the broth. Lemongrass is simmered with the chicken to flavour the stock. Salt is the only other seasoning. There are no whole dry spices like cloves or cardamom in this recipe, so the flavour stays clean and aromatic rather than heavily spiced.
Can I use regular noodles instead of cellophane noodles?
Thin rice noodles work well and behave similarly to cellophane noodles. Egg noodles or thin wheat noodles also work, but cook them separately according to the packet instructions and place them in the bowl before ladling the soup over. Avoid cooking any noodles directly in the broth, as they will release starch and cloud the soup.
What is galangal and can I leave it out?
Galangal is a rhizome related to ginger but with a sharper, slightly piney flavour. It is available fresh or dried at most Asian grocery stores. If you cannot find it, an equal amount of extra ginger works as a substitute. The soup will taste slightly different but still be good. Leaving it out entirely is also fine if it is not available.
How do I know when the chicken is cooked through?
After simmering for 30 to 45 minutes at medium heat, the chicken breasts should be fully cooked. Remove a piece and press it; it should feel firm with no pink in the centre. At this point the meat will also shred easily with two forks. Do not rush the simmering stage, as this time is also what gives the broth its body.
Can I make this soup ahead of time?
Yes. The broth with the shredded chicken can be made a day ahead and refrigerated. Store the soaked noodles separately in cold water or drain and keep them in a sealed container. When ready to serve, reheat the broth on the stove until it comes to a boil, then assemble the bowls with fresh noodles and eggs. Reheating the noodles inside the broth will make them too soft.
