Chicken & Egg Noodle Soup

Serves 4

This is a great dish for when you can be a little organised and then want to whip up dinner super quick for family or friends. You can make each of the Caramelised Chicken Larb, broth and even prep the toppings in advance when you have time. Then all you have to do is cook some egg noodles, reheat the broth and serve.

It’s nice to serve guests their soup, with bowls of chilli, herbs and lime on the table and extra broth on the stove top, for those that want it.

TIPS – Use homemade chicken stock for an extra special broth. Just make sure it is well seasoned before you begin to make the broth. Homemade stock just needs to be reduced a little, if it needs a boost. Use thighs to make the larb, as this cut stays nice and juicy. You can always substitute with bought chicken mince if needed.

WINE MATCH – Serve this Vietnamese flavoured soup with a wine that tastes of tropical fruit and zesty lime. A Sauvignon Blanc, Semillon or blend of all three will work perfectly as it cuts through the rich oily broth.


Caramelised Chicken Larb

600g chicken thighs, blitzed to a mince consistency

1/4 cup neutral oil

2 tablespoons grated ginger

2 cloves garlic, minced or grated

1/4 cup fish sauce

2 tablespoons kecap manis

1/4 cup rice wine vinegar

juice 1 lime

2-3 tablespoons white sugar

1 tsp sesame oil

1/2 cup fresh coriander, chopped


2L well-flavoured chicken stock

3 tablespoons fish sauce

2 tablespoons soy sauce

1 star anise

5 slices fresh ginger

To serve

Egg noodles (or substitute with flat rice noodles) cooked according to manufacturers instructions. about 50g, dried, per person

An abundance of fresh herbs such as coriander, mint and basil

Lettuce leaves

Fresh red chilli, sliced

Lime wedges, to squeeze over.


Caramelised Chicken Larb

  1. Place a wok on high heat. Once hot, pour in the oil and when it is sizzling, add in the chicken.
  2. Fry the chicken, stirring, until is cooked through.
  3. Add in the rest of the ingredients and continue to cook for about 10-15 minutes or until the sauce has reduced right down and the chicken turns golden and caramelised.
  4. Remove from the heat and keep warm. Alternatively, you can make in advance and store in the fridge, covered, for up to a couple of days.


  1. Heat the stock in a saucepan.
  2. Add in the rest of the ingredients and bring to the boil.
  3. Allow it to boil for a few minutes and check for flavour. Adjust the seasoning by adding more fish sauce, if needed.
  4. Serve the broth while very hot, over bowls of noodles and Caramelised Chicken Larb.

To serve

  1. In each of four big noodle bowls, place in a mound of noodles and a generous spoon or two of the larb.
  2. Garnish with lettuce, herbs, chilli, lime wedges.
  3. Pour over the hot broth and serve immediately.