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Rice-cooker Thai Chicken Noodle Soup | Marion's Kitchen

Name: Rice-cooker Thai Chicken Noodle Soup | Marion's Kitchen
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 300g (10.5 oz) fresh egg noodles (or noodles of your choice); roughly chopped coriander (cilantro), to serve; roughly chopped spring onion (scallions), to serve; 1 cup bean shoots; Thai chilli powder, to serve (optional); Soup broth:; 6 garlic cloves; 6 coriander (cilantro) roots; 1 tsp black peppercorns; 2 chicken Marylands; 4cm (1.5 inch) piece ginger, sliced; 1 tbsp fish sauce; 1 tsp sugar; 1 tbsp sea salt; 2 litres (2.1 qt) chicken stock; Chilli vinegar:; 1 long red chilli, thinly sliced; ⅓ cup white vinegar

Prep Time

10m

Cook Time

1h 15m

Total Time

1h 25m

This Rice-cooker Thai Chicken Noodle Soup is a flavorful and comforting dish. The soup broth is made with garlic, coriander roots, and chicken Marylands, creating a rich and aromatic base for the noodles, bean shoots, and optional Thai chilli powder. Top with coriander, spring onion, and chilli vinegar for a delicious meal.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

300g (10.5 oz) fresh egg noodles (or noodles of your choice)

roughly chopped coriander (cilantro), to serve

roughly chopped spring onion (scallions), to serve

Thai chilli powder, to serve (optional)

6 coriander (cilantro) roots

1 tsp black peppercorns

4cm (1.5 inch) piece ginger, sliced

2 litres (2.1 qt) chicken stock

1 long red chilli, thinly sliced

⅓ cup white vinegar

Use a mortar and pestle to pound the garlic, coriander roots and peppercorns to a rough paste. Add this into the rice cooker basket along with the chicken Marylands, ginger, fish sauce, sugar and salt. Pour over the chicken stock. Close the lid and select the SOUP function. Cook for 1 hour or until the chicken is cooked through.

For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside.

Use tongs to take the chicken out of the rice cooker bowl and transfer to a bowl. When cool enough to handle, shred the chicken meat and discard the bones. Use a sieve to strain the soup broth into a large bowl or pot (you can return the broth to the cleaned rice cooker bowl if you want to use the KEEP WARM setting).

To cook the noodles, fill your rice cooker with 6 cups of water and, using the SOUP function, heat the water to simmering. Add your noodles and cook according to the packet instructions until just tender. Drain the noodles and divide among serving bowls.

Top the noodles with the shredded chicken, coriander and spring onion. Ladle the soup over the top. Top with bean shoots and serve with Thai chilli powder (if using) and chilli vinegar.

Rice-cooker Thai Chicken Noodle Soup | Marion's Kitchen

Ingredients

Soup Broth

Chilli Vinegar

Steps

Nutrition Facts

Rice-cooker Thai Chicken Noodle Soup | Marion's Kitchen

Ingredients

Soup Broth

Chilli Vinegar

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts