Skinnymixer’s Asian Chicken Noodle Soup features in the Fast section of the cookbook The Healthy Mix Dinners 2.
This Asian Chicken Noodle Soup is from our cookbook Dinners 2, but we have decided to share it below to help with the Winter chill!
This hot bowl of Asian Chicken Noodle Soup bliss is pure comfort food in a bowl.
Fragrant flavoursome broth with tender chicken and slurp-worthy noodles.
It brings back fond memories of travelling through Asia when it’s so hot you don’t feel like eating anything heavy, but for some reason a delicious bowl of soup from the hawker stalls really hits the spot!
Hopefully this Thermomix & regular cooking methods cookbook helps takes a little bit of stress out of dinner time and help answer the question “What’s for dinner?” 
What you will need:
This page exists to help people find what cookbook the Asian Chicken Noodle Soup recipe is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!)
Want to know more about the Dinners 2 cookbook?
This is the contents of the cookbook with all the dietary variations included for each. As you can see we have a strong focus on
- Dairy-free
- Gluten-free
- Nut-free
- Egg Free
- Low Carb
- Paleo
- Vegetarian
- Low FODMAP
Ingredients
- 3 cloves garlic - peeled
- 20 g ginger - peeled, thinly sliced or minced
- 30 g spring onion - roughly chopped
- 40 g Chicken Stock Concentrate
- 1200 g water
- 100 g carrot - peeled, finely julienned
- 30 g soy sauce - tamari or coconut aminos
- 20 g rice wine vinegar
- 20 g dried shiitake mushrooms - or kombu
- 10 g sesame oil
- 2 tsp coconut sugar - or brown sugar
- ¼ tsp ground white pepper
- 1 small handful coriander
- 300 g chicken breast
- 1 small bunch bok choy
- 100-150 g dried egg noodle or vermicelli rice noodles - prepared as per packet
To Serve
- fresh chilli - chopped
- fresh lime wedges
- spring onion - finely sliced
- sesame oil - (optional)
Instructions
Thermo Cooker
- Add garlic and ginger to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat.
- Add spring onion. Chop for 5 sec/speed 5/MC on. Scrape mixer bowl down.
- Add remaining ingredients except chicken, bok choy and noodles. Cook for 10 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid. While this is cooking, prepare noodles as per packet instructions.
- Add chicken and cook for 5 min/80°C or 175°F /reverse/slowest speed/ MC on.
- Add bok choy and cook for a further 3 min/80°C or 175°F/reverse/slowest speed/MC on.
- Pour soup over drained noodles, shred chicken by hand or add back to mixer bowl and shred for 3–4 sec/reverse/speed 4/MC on. Add chicken and garnishes to each bowl.
Conventional
- Mince garlic, ginger and finely chop spring onion. Add to a saucepan.
- Add remaining ingredients except chicken, carrots, bok choy and noodles.
- Bring to a simmer over medium-high heat and cook covered for 6 min. While this is cooking, prepare noodles as per packet instructions.
- Add carrot and chicken. Cook covered for 7 min.
- Add bok choy and cook for a further 1 min or until cooked.
- Pour soup over drained noodles, shred chicken by hand with 2 forks. Add chicken and garnishes to each bowl.
Serving
- Serve soup garnished with fresh chilli, spring onion and fresh lime.
Notes
Nutrition
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