Asian Chicken Noodle Soup
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This chicken soup is made with rice noodles and vegetables, seasoned with soy sauce and Sriracha, and its secret ingredient is peanut butter. The flavor is complex and warming. And thanks to store-bought chicken broth and the use of chicken breast, the soup comes together very quickly. Serve the soup in bowls, garnished with thinly shredded romaine lettuce, cucumber slices, and fresh cilantro. For an even brighter flavor, spritz with lime juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g of thin rice noodles (vermicelli)
- 4 cups lightly salted chicken broth
- 0.5 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha sauce
- 1 large skinless, boneless chicken breast, sliced lengthwise into 1/4-inch thick slices (about 350 g)
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1 cup loosely chopped fresh cilantro (1 medium bunch)
- 2 Iranian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
- 1 romaine lettuce heart, thinly sliced (about 3 cups)
- Lime wedges, for serving
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Recipes with similar ingredients: rice noodles, chicken breasts, cucumbers, sweet pepper, romaine lettuce, Peanut butter, Sriracha sauce, soy sauce, green onions, cilantro
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the rice noodles and cook until almost done, about 3 minutes. Drain and rinse the noodles under cold water to cool. Drain the noodles thoroughly, tossing them with tongs.
- Cut the noodles several times with scissors to make them short.
- In a medium saucepan, bring the chicken broth and 2.5 cups of water to a boil. Stir in the peanut butter, soy sauce, and Sriracha sauce. Then add the chicken and bell peppers. Simmer over medium heat until the chicken is cooked through, 3-5 minutes.
- Add cooked rice noodles and green onions to the soup. Ladle the soup into deep bowls and garnish with cilantro, cucumber, and romaine lettuce. Serve with lime wedges.
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