Light but packed with flavour, this noodle soup uses our gorgeous Poached Chicken & Ginger Broth leftovers and is topped with loads of herbs, beansprouts, and chilli. Inspired by pho, but a little more freestyle.
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The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Fish Sauce
Sugar
Salt
Flat Rice Noodle
Bean
Spring Onion
Fresh Coriander
Fresh Mint
Sriracha
Lime
Red Bird's Eye Chilli
The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Fish Sauce
Sugar
Salt
Flat Rice Noodle
Bean
Spring Onion
Fresh Coriander
Fresh Mint
Sriracha
Lime
Red Bird's Eye Chilli
Unlock Mob Premium
The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
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Step 1.
Make the Poached Chicken & Ginger Broth.
Step 2.
Bring the leftover chicken broth to just below a simmer in a large saucepan. Stir in the fish sauce, salt and sugar, if using. Taste and tweak, it should be savoury, lightly sweet and properly seasoned.
Step 3.
Warm the poached chicken in the broth for a couple of minutes until hot through, then lift it out and shred.
Step 4.
Cook the noodles following pack instructions. Drain and divide between bowls.
Step 5.
Ladle the hot broth over the noodles, then top each bowl with a portion of shredded chicken.
Step 6.
Thinly slice the spring onions and Thai chillies. Pick the coriander and mint leaves. Slice the limes into wedges.
Step 7.
Scatter the spring onions, beansprouts, coriander, mint and chillies over each bowl. Add a wedge of lime and a good squeeze of sriracha to finish.
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