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Photo of Asian chicken and rice noodle broth by WW

Asian chicken and rice noodle broth

Total Time
30 min
15 min
15 min
Liven up your table tonight with rice noodle broth. Ginger, lemongrass and chilli create amazing flavour that coats the chicken and vegetables in a way that will make every mouthful feel as though you are dining in Asia.


Salt reduced chicken stock

3 cup(s), (750ml)

Soy sauce

¼ cup(s), (60ml)

Fresh ginger

2 tbs, (4cm piece) cut into matchsticks

Fresh lemongrass

1 piece(s), pale section only, coarsely chopped

Fresh red chilli

1 whole, thinly sliced


2 medium, sliced

Cooked skinless chicken breast

400 g, shredded

Choy sum

1 bunch(es), baby, chopped

Snow peas

150 g, shredded

Vermicelli rice noodles

150 g

Fresh coriander

½ cup(s), to serve


  1. Place chicken stock, soy sauce, ginger, lemongrass, chilli, carrots and 3 cups (750ml) water in a large saucepan on medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes for the flavours to infuse. Remove and discard the lemongrass.
  2. Add the chicken, choy sum and snow peas to the broth and simmer, uncovered, for 2 minutes or until choy sum just wilts.
  3. Meanwhile, cook the noodles following packet instructions. Divide the noodles among 4 serving bowls. Ladle the broth into bowls and sprinkle with coriander.


SERVING SUGGESTION: Lime wedges. TIP: This recipe has 3 serves of vegies per serve.