Hot and sour noodle soup with minced chicken

Enjoyable Hot and sour noodle soup with minced chicken Recipe

Jill shows how a much-loved Thai staple has the perfect balance of mild and tangy flavours.
Hot and sour noodle soup with minced chicken
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.


  • 2 teaspoons sunflower oil

  • 250g lean chicken mince

  • 1 bunch broccolini, trimmed, cut on the diagonal

  • 1L (4 cups) Massel chicken style liquid stock

  • 2 garlic cloves, thinly sliced

  • 1 long red chilli, sliced on an angle

  • 12 green king prawns, peeled (tails intact), deveined

  • 2 tablespoons fish sauce

  • 1 tablespoon caster sugar

  • 2 tablespoons lime juice, plus wedges to serve

  • 1/2 cup coriander leaves

  • 1/4 cup mint leaves

  • 100g flat rice noodles

  • 1 tablespoon chopped unsalted roasted peanuts

  • Chilli powder, to serve


  • Step 1

    Heat oil in a frypan over medium-high

  • Step 2

    heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.

  • Step 3

    Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.

  • Step 4

    Combine stock, garlic and sliced chilli in a pan and bring to the boil. Add prawns, fish sauce and sugar, then cook over medium heat for 1-2 minutes until prawns are opaque. Add broccolini and cook for 1-2 minutes to warm through, then stir through lime juice and most of the herbs.

  • Step 5

    Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.

  • Step 6

    Remove prawns and broccolini from the broth with a slotted spoon and arrange on top of the noodles. Top with chicken, then ladle over broth. Scatter over peanuts, chilli powder and remaining herbs, then serve immediately with a lime wedge.

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