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Chicken Noodle Soup with Asian Flavours

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Asian
Servings 6 people


  • 2 tbsp coconut oil
  • 1 large brown onion , diced
  • 3 tbsp finely grated fresh ginger
  • 4 cloves garlic , crushed
  • 4 cups chicken bone broth
  • 2 cups water
  • 1 tsp salt
  • 800 grams organic chicken thighs
  • 2 cups baby spinach leaves
  • 2 lemons , juiced
  • 1/2-1 tsp chilli flakes
  • 4 shallots , finely sliced
  • 1/2 cup coriander leaves
  • 1 tbsp sesame seeds
  • 2 tsp toasted sesame oil
  • 300 grams rice, udon or soba noodles, or zoodles


  • Heat the coconut oil in a large pot and gently cook the onion with a pinch of salt until very soft.
  • Stir in the ginger and garlic and cook for 1 minute.
  • Add the chicken broth, water, salt and chicken thighs. Bring to a simmer, cover and cook for 20 minutes. Remove the chicken thighs and set aside to cool a little, then slice thinly.
  • Cook the noodles of your choice in a separate pot, or if using zoodles there is no need to cook them.
  • Add the sliced chicken back into the soup along with the spinach, lemon juice and chilli flakes. Cook for 1 minute and taste for salt, chilli and lemon.
  • Place noodles or zoodles in the bottom of each bowl, ladle over the steaming soup and sprinkle with shallots, coriander leaves and sesame seeds and top with a drizzle of toasted sesame oil.