Asian Noodle Soup with Chicken and Crunchy Vegetables
Let yourself be transported by the aromas of Asia with this comforting soup of rice vermicelli, tender chicken, and crunchy vegetables. Ginger and garlic delicately perfume a homemade broth, while soy sauce brings that irresistible umami touch. Every spoonful is an explosion of textures: the crunch of the vegetables, the softness of the noodles, and the freshness of cilantro. Perfect for a light dinner or to warm up, this recipe comes together in no time and can be customized to your liking. Add some chili for heat lovers, and serve with a lime wedge for a tangy note. A journey for your taste buds that will delight the whole family!
Ingredients
- rice vermicelli200 g
- chicken fillets300 g
- carrot1 large
- red bell pepper1
- zucchini1
- garlic cloves2
- fresh ginger2 cm
- vegetable broth1 liter
- soy sauce3 tablespoons
- sesame oil1 tablespoon
- fresh cilantroa few sprigs
- lime1
- fresh red chili1 (optional)
Instructions
- 1
Finely mince the garlic and ginger. Cut the chicken fillets into thin strips. Julienne the carrot, bell pepper, and zucchini.
- 2
Heat the sesame oil in a large pot. Sauté the garlic and ginger for 1 minute, then add the chicken and sear for 3-4 minutes.
- 3
Pour in the broth and bring to a boil. Add the soy sauce, vegetables (carrot, bell pepper, zucchini), and rice vermicelli. Cook for 5 minutes over medium heat.
- 4
Meanwhile, chop the cilantro and slice the chili (if using). Squeeze the lime.
- 5
Serve the soup hot in bowls. Garnish with cilantro, chili (if used), and drizzle with lime juice.
- 6
Enjoy immediately, adjusting seasoning with extra soy sauce if needed.
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