Chicken noodle soup



750ml chicken stock

330ml coconut water

500g chicken thigh 

1 cup corn

1 large carrot finely sliced 

1 cup finely sliced cabbage 

2 tbsp grated fresh ginger

2 cloves garlic

2 spring onion sliced

1 tbsp fish sauce

1 tbsp tamari

Juice of 1 lime

100g dry vermicelli rice noodles

To garnish:

Lime wedges

Fresh coriander



In a pot add the chicken stock, finely grated garlic and ginger. Bring to a simmer on a medium heat, add the chicken thigh. Simmer until the chicken is cooked through

Remove the chicken from the pot, shred and set aside

Add the carrot, cabbage and corn to the chicken stock and simmer until the vegetables are just tender. Add the coconut water, spring onions, tamari, fish sauce and lime juice

Add the shredded chicken back to the soup and bring the soup back to a simmer

Cook the rice noodles as per instructions on packet

To serve the soup place some noodles in the bottom of the bowl and then ladle the soup over. Garnish with roughly chopped coriander, chilli and lime wedges


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