Asian Inspired Chicken Noodle Soup
Spring Soup
This time of year is always difficult to meal plan for. It’s often too warm for long, slow cooking soups but also too cold for Spring meals. This soup is a perfect soup for this transitional time. For one, it’s easy to make taking less than an hour. It also uses one of my favorite brands KA-ME brand which stands for the Key to Asian Made Easy. The ready made and ready to cook sauces and noodles make prep and cook time a breeze while providing the great taste of scratch sauces and fresh ingredients. I get my KA-ME products from many different retailers, you can find a retailer near you by CLICKING HERE.
Ka-Me Ingredients
The ingredients that I used from KA-ME were two of the sauces, the express pad thai noodles and the stir fry oil, I will link them below:
What is Tamari Sauce?
KA–ME Tamari Sauce is a staple in Japanese cuisine. It is thicker, darker and richer than soy sauce. Combined with oil, chopped onion, grated ginger and minced garlic, Tamari can be used to marinade fish or chicken before grilling. If you love soy sauce you will love tamari sauce. The chicken in this recipe simmers in tamari, fresh ginger, green onions and garlic and adds rich delicious flavor to the chicken and to the broth when you serve this soup.
Few Fresh Ingredients Make The Difference
The beauty of this recipe is that it requires very little prep. The recipe calls for fresh ginger that you don’t have to peel, garlic that you only have to rough chop, and sliced green onions. Even the most novice chef can prep this soup in just a few minutes. These fresh ingredients combined with the KA-ME ingredients give this soup an all day cooked flavor without having to cook it all day.
The Chicken
Any type of chicken is good for this recipe, we used boneless skinless chicken thighs because it gives the soup a more rich flavor. You can also use chicken breasts if you prefer a more leaner soup. The chicken is infused with so much flavor thanks to the KA_ME Tamari and the fresh ginger and garlic coupled with the green onions. You will see in the recipe that you use the broth the chicken cooks in but do not serve the chunks of garlic and ginger with the soup.
The Noodles
KA-ME makes all kinds of ready cooked noodles which we love. This saves a step and the noodles come out perfectly cooked every time. This soup uses these Pad Thai Express Rice Noodles. There are two packages in each packet and we use both for this recipe. We love the texture and taste of all the Ka-Me noodles whether express or dried.
The Recipe
The full recipe is below. This is a printable recipe and you will see that making this soup takes very little effort but comes out very delicious. You can find KA-ME products at your local retailer and also on Amazon. I will link my Amazon shop with my favorite KA-ME products below.
Asian Inspired Chicken Noodle Soup
An easy soup recipe with Asian flair that is a perfect transitional soup for those weeks between Winter and Spring. This soup cooks in about an hour yet has that all day cooked flavor.
Ingredients
- 4 to 6 sliced green onions, white and green parts separated
- 3 to 4 1 inch pieces of fresh ginger, unpeeled
- 4 to 6 pieces of fresh garlic, rough chopped
- 1 bottle of Ka-Me brand tamari sauce
- 1 package of Ka-Me brand Pad Thai Express Rice Noodles
- 1 bottle of Ka-Me brand Hoisin Sauce
- 1.5 lbs of boneless skinless chicken thighs
- 6 to 8 cups of chicken broth
- 1 cup of fresh cilantro
- Cooking Oil, I used a mix of Ka-Me brand sesame and stir fry oils
Instructions
- In a soup pot add a couple of table spoons of both the stir fry oil and sesame oil, heat the oil to medium high heat and add your garlic, and ginger, stir fry for 5 minutes until fragrant, then add the white parts of the green onions, stir fry for another minute or two, then add your chicken thighs.
- Add the entire bottle of tamari sauce, approximately 2 cups, then add 2 cups of chicken broth, just be sure the chicken and veggies are covered with liquid. Bring to a boil, reduce to a simmer, cover with a lid, leaving room for steam to escape and simmer for 35 to 45 minutes.
- In a separate pot add the rest of your chicken broth, the express rice noodles and half of the green part of the green onions, simmer for 15 minutes.
- Take the lid off the pot with the chicken and use a fork or a meat chopper and shred the chicken.
- in a bowl ladle some of the noodle and chicken broth mixture and then add about 1 cup of the tamari, ginger and garlic broth, avoid adding the chunks of garlic and ginger.
- Top the soup with some of the shredded chicken, green onions and a bunch of fresh cilantro leaves, then drizzle the mixture with the hoisin sauce.
- You can also top this soup with crushed peanuts, red pepper flakes and a slice of fresh lime.
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