Malaysian Spicy Noodle Soup

Ingredients

• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• 500ml (2 cups) chicken or beef broth 500ml (2 cups) chicken or beef broth
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) cabbage, shredded 100g (3.5 oz) cabbage, shredded
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 26g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the egg noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced onion, lemongrass, ginger, and red chilies. Sauté until fragrant.
3. 3.
   Add the sliced chicken breast and cook until lightly browned.
4. 4.
   Pour in the chicken or beef broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
5. 5.
   Add the julienned carrot, shredded cabbage, and bean sprouts to the pot. Cook for an additional 5 minutes.
6. 6.
   Stir in the soy sauce, fish sauce, and lime juice. Adjust the seasoning according to taste.
7. 7.
   Divide the cooked noodles into serving bowls and ladle the hot soup over them.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Egg noodles — Cook the noodles until al dente to ensure they retain their texture in the soup.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its aromatic oils.
• Red chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For a vegetarian version, substitute the chicken or beef broth with vegetable broth and omit the meat.
• Customize the spice level by adding more or fewer red chilies.
• Add a squeeze of fresh lime juice just before serving to enhance the flavors.
• Feel free to add other vegetables of your choice, such as bell peppers or mushrooms.
• To make it heartier, add a soft-boiled egg as a topping.

Serving advice

Serve the Malaysian Spicy Noodle Soup hot in individual bowls. Accompany it with a side of fresh lime wedges and extra sliced red chilies for those who prefer an extra kick of spice.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in beautiful ceramic bowls to enhance the visual appeal.