• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — noodle soup

    Blog Menu

    Spicy Chicken and Prawn Laksa

    There's nothing better than a spicy, fully loaded noodle soup on a cold night, especially when it's on the table in 40 minutes.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 tbsp fish sauce
        •    2 tsps brown sugar
        •    185g jar laksa paste
        •    1 tbsp fresh lime juice
        •    400ml can coconut milk
        •    coconut cream, to serve
        •    Thai basil leaves, to serve
        •    200g thin rice stick noodles
        •    1 tbsp finely grated fresh ginger
        •    1 long fresh red chilli, thinly sliced
        •    1 chicken breast fillet, thinly sliced
        •    65g (1 cup) bean sprouts, trimmed
        •    24 green prawns, peeled, deveined, tails intact
        •    500ml (2 cups) Massel chicken style liquid stock
        •    2 kaffir lime leaves, plus extra, shredded, to serve

    Method

    1. Heat oil in a large saucepan over medium-high heat. Add laksa paste and ginger, and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and whole kaffir lime leaves. Bring to a simmer. Reduce the heat to medium and simmer for 10 minutes. Add the chicken and prawns, and cook, stirring often, for 5 minutes or until the chicken is cooked through and the prawns change colour and curl. Add the lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through.

    2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften slightly. Drain and divide among serving bowls.

    3. Ladle the laksa over the noodles. Add a drizzle of coconut cream and top with the bean sprouts, chilli, basil and extra kaffir lime leaves.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/spicy-chicken-prawn-laksa-recipe/3bce3kfy

    Aromatic Pork and Noodle Soup

    Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 cinnamon stick
        •    2 star anise pods
        •    1 tsp fennel seeds
        •    2 tbsps vegetable oil
        •    2 garlic cloves, crushed
        •    8 ounces thin rice stick noodles
        •    8 cups low-sodium chicken broth
        •    1 1” piece ginger, peeled, crushed
        •    Kosher salt and freshly ground black pepper
        •    1 medium onion, peeled, halved through root end
        •    2 bone-in pork shoulder steaks (about 12 oz. each)
        •    2 chiles de árbol or ½ tsp. crushed red pepper flakes
        •    Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)

    Method

    1. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
    2. Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
    3. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
    4. Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.



    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/quick-pork-pho

    Healthy Chicken Noodle Soup

    Classic Chicken Noodle Soup is already pretty good for you. But we made this even healthier by loading it up with lots of kale, using low-sodium broth, and opting for boneless skinless chicken breast. We also used gluten-free noodles, but obviously egg noodles would be more than fine here.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour and 5 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 tbsp. extra-virgin olive oil, divided
        •   1 lb. boneless skinless chicken breasts
        •   Kosher salt
        •   Freshly ground black pepper
        •  
    1 tsp. dried oregano
        •   1 large onion, chopped
        •   3 large carrots, peeled and chopped
        •   3 stalks celery, chopped
        •   2 cloves garlic, minced
        •   5 c. Swanson Chicken Broth
        •  
    3 c. water
        •   Small bunch thyme
        •  
    1 bay leaf
        •   1 (12-oz.) package gluten-free noodles
        •   1 bunch Tuscan kale, stemmed and shredded
        •   Juice of 1 lemon

    Method

    1. In a large pot or Dutch oven over medium high heat, heat 1 tablespoon oil. Season chicken all over with oregano, salt, and pepper and add to pot. Cook until golden and cooked through, about 8 minutes per side.
    2. Remove from pot and let rest 10 minutes before chopping into small chunks.
    3. Add about 2 tbsp chicken broth to skillet (it should bubble immediately!), then use a wooden spoon to scrape up and golden chicken bits. Let cook until most liquid has reduced down, then add remaining tablespoon oil.
    4. When oil is hot, add onion, carrot, and celery. Season with salt and pepper and cook until beginning to soften, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute.
    5. Pour over broth and water and add bay leaf and thyme. Bring to a steady simmer and let simmer 15 minutes. Season with salt and pepper.
    6. Increase heat and bring mixture to boil, then add noodles. Cook until noodles are tender, about 7 minutes. Discard thyme stems and bay leaves, then stir in kale, lemon juice, and chopped chicken.



    This great family recipe is thanks to Delish Recipes at https://www.delish.com/cooking/recipe-ideas/a23480757/healthy-chicken-noodle-soup-recipe/

    Huon Salmon Noodle Soup

    Comfort in a bowl! Poached Huon salmon with fat slippery noodles in a gingery broth. This actually makes for an awesome breakfast on a really cold day – what better way to warm up your insides!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 140g portions of fresh Huon Salmon
        •   1 Thumb size piece of ginger, finely grated
        •   2 Packets of udon noodles (four serves)
        •   1 Litre of any stock
        •   1 Bunch of Bok Choi
        •   ¼ crispy fried shallots and fresh coriander  

    Method

    1. Bring a large saucepan of salted water to the boil. Add ½ of the ginger then place salmon in the saucepan, return to the boil, then remove from heat, cover with lid and set aside to poach for 10 minutes.
    2. Cook the noodles accord to the packet directions and divide noodles into four bowls
    3. In a medium saucepan, bring stock the boil, add the ginger and bok choi, simmer for two minutes. Remove bok choi and divide onto noodles, then pour about 1 cup of chicken stock over each bowl.
    4. Remove salmon from the poaching liquid and flake into bite size pieces and arrange over each bowl and sprinkle with crispy fried shallots.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-noodle-soup/