RCI-ND.005.0075.001
Malaysian Spicy Noodle Soup
Recipe by Hooked on Heat
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- chicken stock / broth2 cups
- 1 unit
- – 3 cloves of garlic2 unit
- 2 unit
- 1 unit
- 1 stalk
- thin rice noodles or vermicelli1 unit
- ½ cup
- fried pieces of chicken or tofu½ cup
- 1 unit
- ½ cup
- 1 tbsp
Method
1
Slice the ginger, garlic cloves, and red chilies finely, keeping them separate. This prepares the aromatics for the soup base.
2
Bruise the lemongrass stalk by smashing it with the side of a knife, then cut it into 2-inch pieces. This releases the aromatic oils into the broth.
3
Heat the chicken stock in a large pot over medium-high heat until it reaches a gentle boil.
5 minutes
4
Add the sliced ginger, garlic, and bruised lemongrass to the boiling stock. Simmer for 5 minutes to infuse the broth with aromatics.
5
Stir in the sliced red chilies and sliced onions, adjusting heat to maintain a gentle simmer. Continue cooking for 3-4 minutes until the onions soften slightly.
4 minutes
6
Add the rice noodles or vermicelli to the simmering broth and cook according to package directions, typically 4-5 minutes, until tender but still with slight bite.
5 minutes
7
Taste the broth and adjust seasoning with salt and additional chili if desired for heat level. Stir gently to distribute noodles evenly.
8
Divide the fried chicken or tofu pieces among four bowls, then ladle the hot noodle soup over them.
9
Top each bowl with fresh basil leaves, chopped coriander, bean sprouts, and chopped peanuts. Serve immediately while the broth is hot.