Asian-Style Chicken Noodle Soup

Asian-Style Chicken Noodle Soup

YaYa24 0

"This was so good that I would put it in the comfort food category."
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Ingredients

1 h 5 m servings 316 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 1833 mg
  • 73%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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. Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes.
  2. Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes.
  3. Reduce heat to medium-low. Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir. 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.

Footnotes

  • Cook's Notes:
  • If lemongrass isn't available, you can substitute the juice of 1/2 lemon and 1/2 teaspoon lemon zest.
  • Some fried wonton strips would add a nice crunchy topping.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

I didn't have all ingredients but was still good. Didn't have wine or lemongrass. These probably would have added more flavor and wasn't sure how family would like it. They did so next time will...

Most helpful critical review

I made this as written, and while not bad, the spices overpowered the broth. I had never heard of using Chinese Five Spice in a soup before and that may have been the reason for my rating. Inter...

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I didn't have all ingredients but was still good. Didn't have wine or lemongrass. These probably would have added more flavor and wasn't sure how family would like it. They did so next time will...

I made this as written, and while not bad, the spices overpowered the broth. I had never heard of using Chinese Five Spice in a soup before and that may have been the reason for my rating. Inter...

This is wonderful! Used 2 boneless chicken breasts instead of shrimp

We don't eat celery and I couldn't find lemongrass, but stuck to recipe otherwise. It was not awful but my husband needed to add a lot of soy and cayenne to feel that it tasted okay.

Delicious!!!!!!!!!!!! I can't wait to make it!!! It's the best soup I've ever had!!! And the best part about it was it came straight from the chef herself!!

Loved this recipe! The aroma coming from my kitchen was amazing! Very easy to make and full of delicious flavors! If you're not a fan of shrimp, chicken can easily be substituted or even made wi...

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