+ Well Nourished | Asian Noodle Soup

Asian Noodle Soup – (supercharged gluten and grain free version)

This Asian Noodle Soup is  dairy, gluten and grain free and one of the most nutritious and nourishing meals about.  When the weather is hot and humid as it is at this time of year, I often crave a simple soup.  Not a heavy chunky or blended soup but an Asian style spicy broth.  As I like to make everything I feed my family as nourishing and tasty as possible, I’m always looking for new and interesting ways to do so.  So here it is and as always, with lots of versions to suit your taste and dietary requirements.

Why is it so nourishing?
Starting with bone broth, the most nourishing  ‘super food’ and digestive tonic of all.  For all you need to know about bone broth and how to make it click here.  Next is one of my favourite ingredients – rehydrating and mineral rich coconut water!  For why it is so very nutritious, click here.  A good dose of protein and stacks of vegetables…what more could you ask for from a meal?

Serves 4

Ingredients
400ml chicken bone broth (recipe here), or chicken stock
330ml coconut water
3cm piece ginger root, peeled and finely sliced
1-2 large clove garlic, peeled and finely sliced
1 red onion, peeled, halved and finely sliced
1 tablespoon fish sauce
1 kaffir lime leaf (optional but recommended)
500g chicken thigh or breast
2-3 cups vegetables (I’ve used sliced carrot, broccoli florets, shitake mushrooms, snow peas)
Noodles (I used a mix of zucchini noodles and a small pack of konjac noodles which are grain free and very much like a rice noodle, available in the health section of the supermarket or health food shops).  You could also use rice noodles which are available in the Asian section of the supermarket.
Juice one lime (optional wedges to serve)
Fresh red chilli or chilli flakes to taste
Fresh Vietnamese mint (or regular mint), coriander leaves and Thai basil are delicious (but optional) additions.

Method

  1. In a medium size pot, add the broth, ginger, garlic, red onion, kaffir lime leaf and fish sauce and bring to a slow simmer.  Drop in your chicken and simmer until the chicken is cooked through.  Remove the chicken to a plate and shred or slice.  Set aside.
  2. Now add your vegetables and simmer for a few minutes until they are just starting to soften.  If you are using zucchini noodles, add these now too.  Add the coconut water and lime juice and bring back up to a simmer and take off the heat immediately.
  3. Taste it and make sure it has a nice balance of sweetness (from the coconut water), saltiness from the fish sauce and sour from the lime juice.  Adjust any of the flavours if needed.
  4. In a deep bowl place your rinsed and drained konjac noodles (or softened rice noodles).  Pour over the broth and divide your vegetables and chicken (returning any juices from cutting) between the bowls.  Garnish with chilli and fresh Asian herbs.

Variations
Vegetarian
You can substitute the chicken with egg (I’d make a thin omelette and add that sliced).

Vegan
Add extra mushrooms and tempeh.

 

 Like this recipe or have a question? Post in the comments below.

 

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Asian Noodle soup

  • Jeli Rad

    Well nourished by Natural Raw C x

  • Kirsty Russell

    Well Nourished by Natural Raw C …. I love their Coconut water!

  • Jon Harris

    Well Nourished by Natural Raw C! Love it.

  • Jollyjumbles

    This recipe sounds delicious and nutritious and looks
    Yummy! Thanks foe sharing.

  • Simona

    Well nourished by Natural Raw C!,

  • Hannah

    Well Nourished Natural Raw C….yum had not thought of using it in a soup before..

  • Judy

    Just had the Asian Noodle soup for dinner – it was yummy!

  • Oh great, I love it too! G x

  • Nicole Pearce

    Absolutely delicious G! Feeling poorly at the moment and knew you’d have a yummy recipe for me to try.

    • This is awesome when you’re feeling run down Nicole. So glad it helped and hope you are feeling better? G x

  • Katie

    Love this Georgia! A hard-boiled egg halved on top is a nice addition too!

  • Renee

    Hi Georgia, I messaged you yesterday about bone broth for my 1 year old son, I threw everything into my slow cooker yesterday and left it on low overnight. This morning I woke up strained it and made 2 soups from it. The cauliflower one and this AMAZING Asian noodle soup, I think I have died and gone to heaven. The soup was so tasty and I’m not just saying this but I’m feeling better already. My 1 year old ate that much cauliflower soup I almost died from laughing cause I just kept filling his bowl and he kept wanting more. You are seriously so good at what you do and thank your for always sharing your recipes and tips with me. Now let’s hope this healing bone broth can kick in very soon & keep myself & my son from getting any more nasties. My husband is being fuelled with all these goodies too & he loved the soup. I’m praying this bone broth can keep the dreaded man flu at bay too hahaha. Thanks so much again

    • Agree Renee, anything to keep man flu away has to be a good thing!! Glad you are feeling better and thanks for your feedback, really appreciate it G x

  • Tobi

    I look forward to making this one. Query please: Do you have a preference for rice noodles over Buckwheat soba noodles?

    • Brown rice noodles or Buckwheat soba are both okay Tobi (as long as no additives/ vegetable oils in ingredients) G x

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