Chicken Turmeric Ginger Noodle Soup

If you’re feeling under the weather, this warming cold-busting chicken noodle soup has been shown to relieve congestion - notable for the mucus-zapping properties of cysteine. Not to mention ginger’s natural detoxing ability helps lower body temperatures and soothes sore throats. Let’s not forget turmeric - its powerful anti-inflammatory and anti-bacterial qualities should help you get back to your old self in no time. Even inhaling turmeric vapour is good for you. 

And if you’re not sick, this is one seriously tasty and healthy meal that takes less than 30 minutes to make. Great for when you’re deliberating what to do with that leftover chicken.


Gluten-free

Serves 4

Ingredients:

  • 2 tbs olive oil
  • 1 Thai shallot, finely diced
  • 1 scallion, white stalk only, sliced
  • 2 inches turmeric, grated, or 2 tbs tumeric powder
  • 2 inches ginger, cut into matchsticks
  • 4 garlic cloves, minced
  • 1.6l chicken (or vegetable) broth
  • 1 Bay leaf
  • 400g Guilin rice vermicelli (or thin egg noodles for the non gluten-free option)
  • 250g cooked leftover chicken, shredded
  • 1 pinch Cayenne pepper
  • 1 lime, cut into wedges
  • Handful of coriander, chopped

What to do:

  1. Add the rice vermicelli to a medium sized pot with boiling water. Cook for 6 minutes then drain and run under cold water*. Set aside
  2. Heat the olive oil in a large pot ensuring the entire base of the pot is covered. On very low heat, add the shallot, scallion, turmeric, ginger and garlic then sautee for about 1 minute until fragrant
  3. Add the chicken broth and bay leaf. Bring to a boil then reduce to simmer with the pot covered for 15 minutes
  4. After 15 minutes, add the vermicelli and chicken until it is warmed through
  5. Add cayenne pepper to the soup and stir
  6. Drizzle some lime juice and serve with some chopped coriander

*running noodles under cold water after they are cooked stops the cooking process and keeps the noodles intact



Sourcing Specialist

Serena

Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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