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Le Chaudron recipe
Soupe poulet vermicelles asiatique
Asian chicken rice noodle soup
⏱ 25 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)chicken breast
60 g (2 oz)rice vermicelli
1 L (4¼ cups)chicken stock
1carrot
60 g (2 oz)bean sprouts
2cm of ginger
2scallions
1 tbspsoy sauce
1 tbspchopped cilantro
1 tspsesame oil
- 150 g (5 oz) chicken breast
- 60 g (2 oz) rice vermicelli
- 1 L (4¼ cups) chicken stock
- 1 carrot
- 60 g (2 oz) bean sprouts
- 2 cm of ginger
- 2 scallions
- 1 tbsp soy sauce
- 1 tbsp chopped cilantro
- 1 tsp sesame oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the chicken stock to a simmer in a large saucepan and add the thinly sliced ginger.
- Add the whole chicken breast and poach gently for 10 minutes until firm.
- Lift out the chicken, let cool for 5 minutes and shred with a fork.
- Add the rice vermicelli to the broth and cook for 3 minutes, or according to the package.
- Drain the noodles, keeping the broth, and divide between 2 large bowls.
- Cut the carrot into very fine matchsticks. Rinse the bean sprouts and slice the scallions.
- Top the noodles with the chicken and pour over the hot broth.
- Garnish with the carrot, sprouts and scallions, drizzle with soy sauce and sesame oil, and sprinkle with cilantro.
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