Recipe

Malaysian chicken noodle soup

Fragrant and authentic Malaysian chicken noodle soup from Australian Women's Weekly.

  • 40 mins cooking
  • Serves 6
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Ingredients

Malaysian chicken noodle soup
  • 2 clove garlic, crushed
  • 3 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 400 gram chicken breast fillets, sliced thickly
  • 1.5 litre chicken stock
  • 1 tablespoon white sugar
  • 1/2 teaspoon shrimp paste
  • 3 teaspoon sambal oelek
  • 2 centimetre piece fresh galangal (10g), grated finely
  • 50 gram rice vermicelli noodles
  • 1 cup (80g) bean sprouts
  • 3 butter lettuce leaves, shredded
  • 2 tablespoon coarsely chopped fresh coriander

Method

Malaysian chicken noodle soup
  • 1
    Stir garlic, cumin and turmeric in large saucepan over heat about 1 minute or until fragrant.
  • 2
    Add chicken, stock, sugar, paste, sambal oelek and galangal to pan; stir until combined, bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.
  • 3
    Add noodles to pan; simmer 10 minutes.
  • 4
    Stir in bean sprouts, lettuce and coriander.

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