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Pj and Amanda's go-to noodle soup

Serves   2
Prep time: 12 mins
Cooking time: 25 mins

“We had this dish on our first date and it’s been our Go-To favourite ever since. Inspired by our travels around Southeast Asia, you can’t beat those fresh flavours of garlic, ginger, chilli and lemongrass – just delish.” – PJ & Amanda

Asian noodle soup




  • 2 tablespoons vegetable oil
  • 250g chicken thigh or breast, diced
  • 1 small red onion, sliced
  • 2 garlic cloves, sliced
  • 1 red chilli, sliced, plus extra to serve
  • 4cm piece fresh ginger, sliced
  • 2 teaspoons lemongrass paste,
  • or 2 lemongrass sticks
  • 2 cups vegetable stock
  • 2 thin noodle nests (approximately 250g)
  • 1 carrot, finely sliced
  • 1 bunch bok choy, sliced
  • Coriander, to serve




  1. Heat the oil in a large, heavy-based saucepan or wok over medium-high heat. 
  2. Add the diced chicken, onion, garlic, chilli, ginger and lemongrass to the pan and stir-fry for 4-5 minutes, or until the chicken is golden on all sides.
  3. Add the stock, reduce the heat to low and allow to simmer for 10-15 minutes, or until the chicken is cooked and tender.
  4. Add the noodle nests and cook as per packet directions. Add the carrots and bok choy for the last 2 minutes of cooking time.

Cook’s Tips: 

If you’re worried that your noodles might soak up too much of the soup, cook them separately, then add to the serving bowl and ladle over the soup.


To Serve:

To serve, ladle the soup into bowls and garnish with the coriander and extra sliced chilli.