Lemongrass ginger chicken soup with turmeric rice noodles
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El Mundo Eats · by Bea & Marco★ 5.0 (4)

Lemongrass ginger chicken soup with turmeric rice noodles

NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 65%
CARBS 50G41% OF CAL
3G FIBER7G SUGAR39G OTHER
FAT 17G32% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant rice noodle soup infused with lemongrass, ginger, and warm spices like cinnamon and star anise, topped with chicken. It's light yet aromatic, with layers of Asian flavors and served with condiments for customization.

mainsoupchickendairy free
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp mustard seeds
  • 1 inch cinnamon stick
  • 1 star anise
  • 1 clove
  • 1 cardamom
  • 1/2 handful cilantro leaves with stems ((10 g))
  • 5 oz dry rice vermicelli noodles ((140 g))
  • 1 tsp turmeric powder (, add more if you want the noodles more yellow)
  • 1 small red onion (, thinly sliced)
  • 1 lemongrass (, bruised)
  • 2 garlic cloves (, chopped)
  • 1 inch ginger (, chopped)
  • 4 cup chicken stock ((1 liter))
  • 1 lb skinless boneless chicken thigh (, sliced into thin strips)
  • 3 tbsp less salt soy sauce
  • 1/4 tsp white pepper
  • cracks of black pepper
  • some spring onion (, chopped)
  • some crispy fried onion
  • wedges of lime
  • cilantro leaves
  • sambal or sriracha
  • sesame oil
PREP
20M
SODIUM
1072MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.