Asian chicken noodle soup is an easy way to change the classic carrots, celery and egg noodles and brighten them up with garlic, ginger, and soy. Add a punch of heat, this soup is a dance in a bowl.
There are a few classic recipes in the world that we expect to taste a certain way. And chicken noodle soup is one of those. We know it with carrots, celery, egg noodles and a rich chicken broth. It’s the soul-soothing taste we expect.
But sometimes, something different is in order. Time and again I hear from you that you want some inspiration. Sick of the same 10 recipes you’ve been making over and over, this asian chicken noodle soup is the perfect place to start when you need something different.
Authentic asian chicken noodle soup? Where? Here?
I’ll admit that I’m not a huge connoisseur of asian food. We just don’t eat a lot of it in the country. In fact, the only asian restaurant we have in the whole county is one of those hole-in-the-wall joints in an old strip mall that made me want to close my eyes when in was in there last.
“Just don’t look. Just get your food, get out and don’t look.”
That’s how I handle dirty places. Denial is always best.
And even when we do eat it, I’m limited to egg rolls, fried rice, and sweet and sour chicken. All fried food, and certainly not very adventurous. But if we drive a bit from home, we have an awesome Thai place that serves authentic ramen and the first time I had it, I fell in love with the sweet-heat balance, and how cilantro tastes with peanuts, noodles, bean sprouts and ginger. I was HOOKED.
This asian chicken noodle soup brings in a lot of those flavors and I have to say I was pretty doggone proud of myself when I was making it.
How to make the best asian chicken noodle soup
- I would strongly encourage you to keep the asian chili-garlic sauce in this recipe if you can. But it’s HOT. If the kids are going to eat it, leave it out and add it to your bowl at the table.
- Feel free to use a gluten free soy sauce here if needed to make this a totally gluten free recipe.
- You’ll find snow peas in the produce department. Mine were in the bagged lettuce area. Don’t get sugar snap peas–read the bag.
- Please use fresh ginger. I got that in the produce department and I bought a tube of it. So much easer than grating your own if you’re in a pinch.
- Even if you don’t like cilantro, in this asian chicken noodle soup it does something amazing. I’d ask you to stretch yourself and sprinkle it over your bowl just before serving.
Asian Chicken Noodle Soup
- 4 ounces dry stir fry rice noodles
- 4 cups chicken broth
- 1/4 cup soy sauce
- 2 garlic cloves
- 3 teaspoons grated fresh ginger I used ginger paste in a tube
- 1 teaspoon asian chili-garlic paste optional
- 2 boneless skinless chicken breasts thinly sliced
- 1 cup snow peas ends trimmed and cut in half
- 1/2 cup carrots thinly sliced
- 1 medium yellow squash cut into 1/2" pieces
- 1/4 cup cilantro chopped
- Cook the rice noodles according to the package directions (that usually means brining water to a boil in a large pot, turning it off, adding the noodles and letting them soak).
- While the noodles soak, in another large pot, add the water, soy sauce, garlic ginger, and the chili garlic paste (it's hot so add a little or leave it out if you want to). Bring the pot to a boil over high heat.
- While the water mixture comes to a boil, thinly slice the chicken breasts. When boiling, add the chicken and cook through--about 5 minutes.
- Add the carrots, snow peas, and squash and cook 5 minutes more until just tender. Drain the noodles and add them to the pot with the chicken. Cook 1 minute more.
- Serve warm with the cilantro divided over each bowl.