Lemongrass ginger chicken soup with turmeric rice noodles

5 from 3 votes

Lemongrass ginger chicken soup with turmeric rice noodles

Light chicken rice noodle soup that's infused with spices and herbs like cinnamon, coriander, lemongrass, cilantro and blend together so amazingly. The condiments complete the whole dish. Refreshing, hot bowl of goodness.

Prep Time20

Cook Time30

Servings: people

Author: Bea & Marco

Ingredients

Spices Pouch

1 teaspoon coriander seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon mustard seeds
1 inch cinnamon stick
1 star anise
1 clove
1 cardamom

Cilantro Bouquet

½ handful cilantro leaves with stems (10 g)

Turmeric Rice Noodles

5 oz dry rice vermicelli noodles (140 g)
1 teaspoon turmeric powder , add more if you want the noodles more yellow

The Soup

1 small red onion , thinly sliced
1 lemongrass , bruised
2 garlic cloves , chopped
1 inch ginger , chopped
4 cup chicken stock (1 liter)
1 lb skinless boneless chicken thigh , sliced into thin strips
3 tablespoon less salt soy sauce
¼ teaspoon white pepper
cracks of black pepper

Condiments

some spring onion , chopped
some crispy fried onion
wedges of lime
cilantro leaves
sambal or sriracha
sesame oil

Instructions

Spices Pouch

Fold a gauze into a small square and put all the seeds on the center. Mash the rest of spices into small pieces and pour on top with the rest of the seeds.
Bring all ends to the center, making a pouch and tie it tightly with a kitchen string. Set aside.

Cilantro Bouquet

Fold cilantro leaves stems and all, into 2, and tie them tightly in the middle with a kitchen string. Set aside.

Turmeric Rice Noodles

Soak the noodles in water for a few minutes until they're pliable, not more. Meanwhile prepare a pot with hot water and mix in the turmeric. Place the noodles in and gently stir.
Don't overcook them because then they'll be too soft when we serve them with our hot soup later. Just undercook them a bit. Rinse under cold water, drain well and place on a plate. Set aside.

The Soup

Heat some oil in a pot and sautee onion and lemongrass for a few minutes. Add in ginger and garlic, continue cooking until they're golden brown.
Now add the rest of the ingredients together with the spices pouch and cilantro bouquet, stir, bring to a simmer and cook for 20-30 minutes. For a clearer soup, skim off the foam on the surface.

Plating

Place some noodles in a bowl. Pour in the soup together with some chicken pieces. Add in the condiments. Mix everything before having your first spoon of goodness. Enjoy!

Nutrition