This tasty and filling chicken and udon noodle soup is full of Asian flavours. Lemongrass, and spring onions together with peas make this soup fresh. There’s also fresh foot ginger, a kitchen staple in most Asian dishes, which really gives the chicken a nice warming flavour. This broth only takes 15 minutes to make, so it’s the perfect comfort food with exotic flavour. If you prefer, you can replace the thick udon noodles with a pasta of your choice, such as soba noodles.
Looking for more cooking inspiration? Have a look at our other delicious soup recipes.
- 900ml (1½pt) chicken stock
- 2 skinless, boneless chicken breasts, sliced
- 2 lemongrass stalks, finely chopped
- 2 spring onions, finely sliced
- 2.5cm (1in) piece fresh root ginger, peeled and grated
- 1 garlic clove, crushed
- 225g (8oz) udon* noodles
- 50g (2oz) mangetout, sliced lengthways
- handful fresh coriander, chopped
Put the stock into a large saucepan and add the chicken, lemongrass, spring onions, ginger and garlic. Bring to the boil, then simmer gently for 10 minutes to allow the flavours to infuse and the chicken to cook through.
If the noodles are dried, cook them now according to instructions, then refresh under cold water. If they are vacuum-packed and pre-cooked, immerse in boiling water to separate them, then refresh.
Add the mangetout and the noodles to the broth and cook for 3 minutes. Add the chopped coriander and season to taste.
*Udon noodles are thick, wheat-based Japanese noodles. You can buy them vacuum-packed, so they don’t need pre-cooking, or dried, which need to be cooked and refreshed before using.