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Inspired by hot and sour soup, this chicken soup is incredibly spicy and comforting. Plus, you can make it under half an hour.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Prepare the chicken stock according to the package instructions and tip into a saucepan. Bring to a boil and then reduce to a simmer. Add the soy and then drop the chicken thighs in for 9-10 mins, or until the chicken is completely cooked.
Step 2.
Remove the chicken from the broth and cut into bite size pieces. Bring the broth back to a boil and drop the noodles in for 2 mins before adding the peas and tenderstem broccoli. Once cooked, remove from the heat and add the chicken back to the pan.
Step 3.
Thinly slice the spring onions and chillies and set aside. Finish the broth with the juice of one lime and then divide between large bowls. Serve topped with the sliced spring onions, chillies and extra lime wedges.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
800 ml
Chicken Stock
2 tbsp
Soy Sauce
2
Skinless Chicken Thighs
125 g
Egg Noodles
100 g
Peas
100 g
Broccoli
100 g
Spring Onions
2
Red Chillies
2
Limes
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
800 ml
Chicken Stock
2 tbsp
Soy Sauce
2
Skinless Chicken Thighs
125 g
Egg Noodles
100 g
Peas
100 g
Broccoli
100 g
Spring Onions
2
Red Chillies
2
Limes
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Prepare the chicken stock according to the package instructions and tip into a saucepan. Bring to a boil and then reduce to a simmer. Add the soy and then drop the chicken thighs in for 9-10 mins, or until the chicken is completely cooked.
Step 2.
Remove the chicken from the broth and cut into bite size pieces. Bring the broth back to a boil and drop the noodles in for 2 mins before adding the peas and tenderstem broccoli. Once cooked, remove from the heat and add the chicken back to the pan.
Step 3.
Thinly slice the spring onions and chillies and set aside. Finish the broth with the juice of one lime and then divide between large bowls. Serve topped with the sliced spring onions, chillies and extra lime wedges.
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Notes (1)
O
Ollie H.
2 years ago
Changed alot of ingredients and was still nice. I used the same amounts
Soy sauce-Miso paste
Broccoli-Pak Choi
Chicken-Tofu
Spring onion-Purple onion
Peas-Mushrooms
O
Ollie H.
2 years ago
Oh also vegi stock instead of chicken stock
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