Picture a steaming bowl of rice noodle soup, its fragrant broth swirling with tender chicken and aromatic spices.
This comforting Asian classic is delightfully easy to prepare, offering warmth and indulgence in every spoonful.
As the chicken simmers and the noodles soften, flavors meld into a symphony of taste, transforming humble ingredients into something truly special.
Ready to create this cozy delight? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 strainer
- 1 cutting board
- 1 knife
- 1 ladle
Ingredients
- 200 grams rice noodles
- 1 liter chicken broth
- 200 grams chicken breast, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 100 grams bean sprouts
- 2 spring onions, sliced
- 1 red chili, sliced
- 1 handful fresh cilantro leaves
- 1 lime, cut into wedges
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Rice Noodle Soup, follow this timeline:
- Reading and Gathering Ingredients (5 minutes):
- Start by reading through the recipe and gathering all the necessary ingredients and equipment.
- Prep Work (10 minutes):
- Soak the rice noodles in warm water for 10 minutes.
- While the noodles are soaking, slice the chicken breast, mince the garlic, slice the ginger, slice the spring onions, and slice the red chili.
- Prepare the bean sprouts and cilantro leaves.
- Cooking (30 minutes):
- Minute 0: Begin by bringing the chicken broth to a boil in a large pot.
- Minute 5-12: Add the chicken slices to the boiling broth. Cook until fully cooked, about 5-7 minutes.
- Minute 12-15: Stir in soy sauce, fish sauce, sesame oil, garlic, and ginger.
- Minute 15-18: Add the soaked and drained rice noodles to the pot and cook for another 3 minutes.
- Minute 18: Remove the pot from heat and let it rest for 5 minutes to allow the flavors to meld.
- Serving and Final Touches (5 minutes):
- While the soup is resting, divide the bean sprouts, spring onions, and chili into serving bowls.
- Ladle the soup over the sprouts in the serving bowls.
- Garnish with cilantro leaves.
- Serve hot with lime wedges on the side.
This timeline helps guarantee that each step flows smoothly into the next, maximizing efficiency and minimizing downtime.
Adjustments can be made based on your cooking speed or if you’re customizing the recipe.
Recipe Instructions
Soak rice noodles in warm water for 10 minutes, then drain and set aside.
In a large pot, bring chicken broth to a boil.
Add chicken slices to the boiling broth and cook until they’re fully cooked, about 5-7 minutes.
Stir in soy sauce, fish sauce, sesame oil, garlic, and ginger.
Add the soaked and drained rice noodles to the pot and cook for another 3 minutes.
Remove the pot from heat and let it rest for 5 minutes to allow flavors to meld.
Divide bean sprouts, spring onions, and chili into serving bowls.
Ladle the soup over the sprouts and garnish with cilantro leaves.
Serve hot with lime wedges on the side.
Serving Tips
- Steamed Vegetables: Pair the soup with a side of lightly steamed vegetables like broccoli or bok choy for added nutrition and texture.
- Crispy Spring Rolls: Serve alongside crispy vegetable or shrimp spring rolls for a crunchy contrast to the soup’s silky texture.
- Jasmine Rice: Offer a small bowl of jasmine rice on the side to make the meal more filling and to soak up the flavorful broth.
- Chili Oil: Provide a small dish of chili oil for those who enjoy an extra kick of heat in their soup.
- Pickled Vegetables: Include a side of pickled vegetables like carrots or radishes to add a tangy balance to the dish.
Storage
To store rice noodle soup, separate noodles from broth to prevent sogginess.
Refrigerate both in airtight containers and consume within 2-3 days.
Reheat gently to preserve texture and flavor.
Freezing
To freeze rice noodle soup, cool it completely before transferring to airtight containers.
Avoid freezing noodles; add fresh ones when reheating.
Label with date and consume within three months.
Reheating
To reheat rice noodle soup, gently simmer on low heat to avoid overcooking noodles.
Stir occasionally, ensuring even heating.
Avoid microwaving to prevent mushiness.
Add fresh herbs after reheating for flavor.
Final Thoughts
Rice noodle soup is a versatile and comforting dish that can be easily customized to suit individual tastes.
Whether you choose to add shrimp, tofu, or extra vegetables, the result is a flavorful and satisfying meal.
Remember to be mindful of the cooking time for the noodles to maintain their ideal texture.
Adjust the seasoning to your liking, and enjoy your homemade rice noodle soup hot, accompanied by fresh lime wedges.
Frequently Asked Questions
Can I Substitute Chicken With Another Protein in the Soup?
Yes, you can substitute chicken with shrimp, tofu, or beef. Opt for fresh, high-quality ingredients to enhance flavor. Balance the soup’s taste by adjusting seasonings and cooking times to suit the new protein choice.
What Can Be Used Instead of Chicken Broth for a Vegetarian Version?
You can replace chicken broth with vegetable broth to keep the soup vegetarian. Use high-quality, organic vegetable stock for richer flavor. Enhance depth with dried mushrooms or kombu, balancing with soy sauce and fresh herbs.
How Can I Make the Soup Spicier?
To make it spicier, add sliced fresh chilies or a dash of chili oil. Consider incorporating Sichuan peppercorns for a numbing heat. Always balance spice with sweetness or acidity to enhance the soup’s overall flavor.
Is It Possible to Use Fresh Noodles Instead of Dried Ones?
You can certainly use fresh noodles instead of dried. Just boil them directly in the broth for a few minutes. Fresh noodles absorb flavors better, so balance by adjusting seasoning for a harmonious taste. Enjoy your enhanced dish!
Can I Prepare the Soup in Advance and Reheat It Later?
You can prepare it in advance, but make certain you keep the noodles separate until reheating. This prevents them from getting mushy. Source fresh ingredients for ideal flavor and balance when reheating, adding fresh herbs last.
Rice Noodle Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 strainer
- 1 Cutting board
- 1 Knife
- 1 Ladle
Ingredients
- 200 grams rice noodles
- 1 liter chicken broth
- 200 grams chicken breast sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 inch ginger sliced
- 100 grams bean sprouts
- 2 spring onions spring onions sliced
- 1 red chili sliced
- 1 handful fresh cilantro leaves
- 1 lime cut into wedges
- Salt and pepper to taste
Instructions
- Soak rice noodles in warm water for 10 minutes, then drain and set aside.
- In a large pot, bring chicken broth to a boil.
- Add chicken slices to the boiling broth and cook until they are fully cooked, about 5-7 minutes.
- Stir in soy sauce, fish sauce, sesame oil, garlic, and ginger.
- Add the soaked and drained rice noodles to the pot and cook for another 3 minutes.
- Remove the pot from heat and let it rest for 5 minutes to allow flavors to meld.
- Divide bean sprouts, spring onions, and chili into serving bowls.
- Ladle the soup over the sprouts and garnish with cilantro leaves.
- Serve hot with lime wedges on the side.
Notes
