Chilli and Turmeric Chicken Noodle Soup

With cold season upon us, I think it’s really important to have a go-to recipe for those damp and chilly days when you’re not feeling too good. This recipe combines loads of cold fighting ingredients–ginger, garlic and the bacteria fighting super spice turmeric–into one classic and comforting chicken soup. This soup helps you feel better immediately, and will also help in the long run, blasting any illness out of your body and healing you from within.

The beauty of this recipe is that it’s very simple to make. So you can whip it up for a loved one who’s feeling under the weather, or make it for yourself in no time at all!


What you’ll need:

  • 2 good quality chicken breasts, yucky stuff cut off, and thinly sliced
  • Chicken (or veg) stock cubes or powder
  • A healthy chunk of ginger, sliced and roughly chopped
  • 3-4 cloves of garlic, sliced and roughly chopped
  • 1-2 red chillies (medium hot to hot), sliced and roughly chopped
  • Coconut oil (or regular veg oil)
  • One heaped teaspoon of turmeric powder
  • A few spring onions, roughly chopped
  • Some button or chestnut mushrooms, stalks removed, peeled and thinly sliced
  • Thin rice noodles
  • Sriracha
  • Extra veggies if you want (mangetout, cabbage, carrot etc.)

What to do:

In a large saucepan, warm up the oil and throw in the garlic, ginger and chilli and sautee until sizzling and fragrant. You want to inhale all of that goodness and begin to feel your sinuses clearing up! When they begin to sizzle, throw in the chicken and stir to coat. Add your huge tablespoon of turmeric and coat until everything is nice and yellow.

Cook for a few more minutes and add your water and stock. A good way of measuring how much water you’ll need, is by assessing how many bowls you intend to serve. If you’re going to make 2-3 bowls, pour in 2 bowls worth of boiling water. Add your stock cube or powder (if you’re unsure of how much stock powder to use, you can either check the suggestions on the box or estimate, but less is more, you don’t want the soup to be too salty.

Once the chicken, ginger, chilli and garlic is covered with the water and stock, bring to a boil, then lower the heat, cover and allow to simmer for 10 minutes or so.

Meanwhile, in a separate frying pan, fry the mushrooms and spring onions in a bit of oil on high heat until brown and somewhat crispy. Season with salt and pepper and set aside.

Go back to the soup, uncover and squeeze in some sriracha sauce. Taste and add salt if necessary. Add the rice noodles and keep the broth warm until the noodles have softened.

To serve, ladle out the soup with plenty of noodles and chicken and top with the spring onions and mushrooms.

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