Rice Noodles and Chicken Soup Recipe

Name: Rice Noodles and Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g dry rice noodles (see note below); 1 chicken, cut into small pieces (16); 3 tomatoes, cut into wedges; 1 cup thick coconut milk; 3 cups water; ½ cup cooking oil; salt; 2 teaspoons sugar; 2 inches ginger; 1 large white onion, chopped; 4 fresh red chilies; 2 stalks lemongrass; 1 inch fresh turmeric or 1 teaspoon turmeric powder; 3 candlenuts or 2 tablespoons ground almonds; 2 cups fresh bean sprouts; ½ cup sliced shallot, fried crisp and brown; 3 limes, halved; 2 stalks spring onions, chopped; 1 red chilies, thinly slice and (optional) or 1 hot pepper, thinly slice and soaked in light soy sauce (optional)

Servings: persons

400 g dry rice noodles (see note below)
1 chicken, cut into small pieces (16)
3 tomatoes, cut into wedges
1 cup thick coconut milk
3 cups water
½ cup cooking oil
salt
2 teaspoons sugar
2 inches ginger
1 large white onion, chopped
4 fresh red chilies
2 stalks lemongrass
1 inch fresh turmeric or 1 teaspoon turmeric powder
3 candlenuts or 2 tablespoons ground almonds
2 cups fresh bean sprouts
½ cup sliced shallot, fried crisp and brown
3 limes, halved
2 stalks spring onions, chopped
1 red chilies, thinly slice and (optional) or 1 hot pepper, thinly slice and soaked in light soy sauce (optional)

1
Soak rice noodles in boiling water until soft and drained.
2
Heat oil in saucepan, fry pounded ingredients untilfragrant.
3
Add chicken and stir-fry for 2 minuntes.
4
Add waterand cook until chicken is done.
5
Add coconut milk, tomatoes and seasoning.
6
ingredients.
7
Bring to boil and simmer for 5 minutes.
8
Remove from heat.
9
Place rice noodles in individual serving bowl.
10
Spoon soup over noodles and garnish with bean sprout,fry shallot, spring onions and limes.
11
Serve hot.

1370

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 400 g dry rice noodles (see note below), 1 chicken, cut into small pieces (16), 3 tomatoes, cut into wedges, 1 cup thick coconut milk, and more.

Yes, Rice Noodles and Chicken Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Noodles and Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions