Asian-Style Chicken Noodle Soup
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
45
Spice
60
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
910 g
Chicken Broth1 cup
Water1 tbsp
Fish Sauce1 tsp
Soy Sauce1 tsp
Chicken Bouillon1 tsp
Garlic Powder1 tsp
Onion Powder6 stalks
Celery (diced)90 g
Spaghetti4 cups
Spinach (fresh, chopped)1 cup
White Wine (dry)2 tsps
Ginger Root (minced fresh)2 tsps
Lemongrass (chopped)1 tbsp
Sesame Oil1 pinch
Ground Black Pepper (to taste)1 pinch
Cayenne Pepper (to taste)Directions:
1
Stir chicken stock, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, Chinese five-spice powder, garlic powder, and onion powder together in a stockpot; bring to a boil and reduce heat to medium
2
Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes
3
Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes
4
Reduce heat to medium-low
5
Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir
6
Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender, about 30 minutes more