Asian Chicken Soup With Konjac Noodles  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

367 Kcal
12g Fat
42g Carbs
32g Net Carbs
15g Sugars
32g Protein

Asian Chicken Soup With Konjac Noodles

Chicken noodle soup, a classic comfort food, has been known for its soothing properties for centuries. Not only does it warm you up from the inside out, but this delicious dish may also help to alleviate the burning sensation caused by acid reflux.

Packed with flavor, this Asian chicken noodle soup tastes like no other chicken noodle soup. It is a powerhouse of nutrients that can promote better digestion and reduce inflammation in the esophagus.

Enjoy a bowl of this comforting soup and discover a tasty solution to your acid reflux woes.

Ingredients

  • 1lb or 450g of boneless chicken thighs
  • 4 garlic cloves
  • 2 tbsps of garlic paste
  • Sesame oil
  • Kimchi to taste
  • 1 Onion
  • 4 spring onions/salad onions
  • 1 water chestnuts can
  • 3 bell peppers (yellow, red, and orange)
  • 1 3/4 cups or 450g of mushrooms
  • 1 lime quartered
  • 1 tbsp of grated ginger
  • 4 kaffir lime leaves crushed
  • 1/4 cup or 60ml of soy sauce (or Tamari sauce)
  • 4 cups or 1l of chicken stock or filtered water
  • 1 handful of chopped coriander/cilantro
  • Optional: a slice of red chili
  • Konjac noodles to serve

Directions

  1. Start by prepping all your vegetables. Chop the bell peppers in rings, spring onions in halves, onion in slices, garlic in slices, lime in quarters, water chestnuts in halves, and mushrooms in halves. Grate the ginger. Slice the chili as you are using it. A great tip is to have peeled fresh ginger in the freezer. It is much easier to grate.

  2. Chop the chicken in medium size pieces. Cook the chicken in a wok style pan with 2 tablespoons of sesame oil on high heat. Take it off a couple of minutes before it is fully cooked and set aside.

  3. In the same wok, add another tablespoon of sesame oil and cook the onion with the garlic paste for 3 minutes. Add the bell peppers, mushrooms, spring onions, water chestnuts, and garlic slices. Add the chili too at this stage if you are using it. You can also add a couple of tablespoons of kimchi now. Cover with chicken stock or water and keep the heat on high.

  4. Add the crushed kaffir leaves, the tamarind sauce, the fresh ginger, and lime. Bring to the boil and reduce the heat to medium. Let it simmer for about 30 minutes.

  5. At this stage, you can either put the noodles in the wok, cook for another couple of minutes and serve. I like to put the noodles in the bowl as I have konjac noodles and my children have fresh rice noodles.

  6. I follow with the steaming hot soup which “cooks” the noodles. This only works with fresh noodles, not dry ones. I add kimchi to my bowl and not theirs as they do not like it spicy.

  7. Sprinkle some chopped coriander and serve. Enjoy!

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

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