Asian Chicken Noodle Soup

Laura Sharrad

Recipe brought to you with the help of our friends at Massel


  • 2 cups (500ml) hot water
  • 2L hot chicken stock
  • 3 star-anise
  • 1 cinnamon stick
  • 1 tbsp of grated ginger
  • 2 cloves of garlic, sliced
  • 1 logn red chilli, halved
  • 1 tbsp oyster sauce
  • 1kg chicken breast fillets, trimmed and thinly sliced
  • 2 bunches of broccolini, trimmed and halved
  • 200g cellophane (bean thread) noodles
  • Micro (baby) coriander (cilantro) leaves, to serve


  1. Place the water, stock, star-anise, cinnamon, ginger, garlic, chilli and oyster sauce in a large saucepan over medium heat. Cover and bring to the boil. Strain the soup, discarding solids. 
  2. Add the chicken and broccolini. Cook for 1 minute or until the chicken is just cooked through. Add the noodles and cook for 1 minute. Divide the soup between bowls and top with the coriander to serve.  Serves 4.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!