Malaysian Chicken Noodle Soup
A flavorful and comforting soup originating from Malaysia, made with tender chicken, springy noodles, and a blend of aromatic spices.
Ingredients
- ●1 pound, boneless and skinless, cut into bite-sized pieces chicken breast
- ●8 ounces, dried rice noodles
- ●2 cloves, minced pungentgalangal or ginger
- ●1 medium, chopped onion
- ●3 cloves, minced garlic
- ●1 can (14 oz) coconut milk
- ●4 cups chicken broth
- ●2 tablespoons fish sauce
- ●2, juiced limes
- ●to taste salt
- ●to taste pepper
Instructions
- 1
1. In a large pot, heat 2 tablespoons of oil over medium heat.
- 2
2. Add the minced pungent (or ginger) and cook for 1 minute.
- 3
3. Add the chopped onion and cook until softened, about 3-4 minutes.
- 4
4. Add the minced garlic and cook for another minute.
- 5
5. Add the chicken breast and cook until browned, about 5 minutes.
- 6
6. Add the chicken broth, coconut milk, fish sauce, lime juice, salt, and pepper.
- 7
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes or until the chicken is cooked through.
- 8
8. Cook the rice noodles according to package instructions.
- 9
9. Add the cooked noodles to the pot and stir to combine.
- 10
10. Taste and adjust the seasoning as needed.
- 11
11. Serve hot and garnish with chopped cilantro, if desired.
- 12
12. Enjoy!