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  • Soup
  • 6
  • 15 minutes
  • 15 minutes


1L of chicken stock, no added salt
1 cup finely shredded Chinese cabbage
1 lemongrass stalk
1 tsp ginger
1 small red chilli
1 bunch bok choy, shredded
2 tbs coriander, chopped
1 tsp soy sauce, salt reduced
1 tsp fish sauce
125g hokkien egg noodles, cooked
1 cup skinless cooked chicken
1 cup mung bean sprouts
1 spring onion, sliced

Nutritional Information (per serve)

  • 567 kJ / 135 cal
  • 10g
  • 12g
  • 4g
  • 0.7g
  • 5g
  • 154mg

Asian Chicken Noodle Soup

This warming Asian chicken noodle soup is a fast, tasty meal that will suit any occasion. Providing a low carbohydrate meal or entrée filled with delicious hearty Asian vegetables, chicken and noodles. Chinese cabbage, also known as wombok, has been grown in China for thousands of years, is a source of vitamin C, dietary fibre and potassium and adds a delicious crunch to this flavoursome soup. Instead of packet chicken noodle soup, why not try making your own!

  • Step 1

    Pour stock into a large saucepan, add shredded cabbage and simmer together for 5 minutes.
  • Step 2

    Grind lemongrass, ginger and chilli into a paste, using a mortar and pestle.
  • Step 3

    Add bok choy, coriander, and sauces into stock along with paste mixture.
  • Step 4

    Place cooked hokkien noodles into six serving bowls.
  • Step 5

    Slice or shred cooked chicken into 1cm strips.
  • Step 6

    Place chicken onto noodles and cover with stock and sauce mixture.
  • Step7

    Add bean sprouts and sliced spring onions to taste.

Tip: Instead of using hokkien noodles, you could use vermicelli, soba or udon.