

Indo-style chicken noodle soup
Ingredients
- 1 teaspoon sesame oil
- 1 spring onion, finely sliced
- 1 small clove garlic, finely chopped
- 5cm piece ginger, sliced
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 cup reduced-salt chicken stock
- 200g chicken breast, cut in bite-sized pieces
- 2 cups broccoli florets
- 3 cups chopped silver beet leaves
- 2 cups sliced mushrooms
- 4 makrut lime leaves
- 1 stalk lemongrass, crushed
- 150g rice noodles
- fresh coriandercilantroX, to garnish
- chilli sauce (we used sriracha), to taste
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Instructions
1 In a pot, heat sesame oil over medium. Add spring onion and garlic and sauté for 1 minute. Add ginger, curry powder, cumin and turmeric and cook, stirring for 1 minute.
2 Add chicken stock, 1-2 cups water and simmer. Add chicken, broccoli, silver beet, mushrooms, makrut leaves and lemongrass. Bring back to a simmer and cook for 5 minutes, until the chicken is cooked through. Add noodles and cook for a further 2 minutes.
3 Serve soup garnished with coriander and chilli sauce.
Variations
Make it gluten free: Check ground spices, stock and chilli sauce are gluten free.
Make it vegan: Use Massel Chicken Style Stock and Sunfed Chicken Free Chicken.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 491cal
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Kilojoules 2060kJ
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Protein 35g
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Total fat 7g
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–Saturated fat 2g
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Carbohydrates 70g
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–Sugars 4g
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Dietary fibre 8g
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Sodium 480mg
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Calcium 110mg
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Iron 3.5mg
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