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?
This Asian Noodle Soup is like a big hug for your body. It's a beautifully balanced, nourishing meal that just tastes delicious.
- 400 ml chicken bone broth (recipe here), or chicken stock
- 330 ml coconut water
- 3 cm 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)
- 500 g 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.
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.
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.
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.
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.
You can also use left over cooked chicken. If you do this you can skip the second stage of the method.
You can substitute the chicken with egg (I'd make a thin omelette and add that sliced).
Add extra mushrooms and tempeh.
Like this recipe or have a question? Post in the comments below.