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Chicken Noodle Soup

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Hello, everyone, I am back with another halal recipe to enrich your culinary experience :) SInce it is cold now in many countries, I will show you a recipe that can warm up the day. Check it out!







Serves     : 4

Total Time:  1 hrs 20 mins
Prep Time:  40 mins
Cook Time: 40 mins


1 1/4 lbs chicken pieces, with the bone still in (preferably thigh)

4 cups water (1 litre)

1 teaspoon salt

2 -3 tablespoons oil (for frying)

1/2-1 teaspoon chicken stock powder (optional)

1 cup coconut milk (250ml)

2 kaffir lime leaves, edges torn

2 small waxy potatoes, boiled, peeled and sliced

2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired

1 1/2 cups bean sprouts (120g)

7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g)

2 shallots or 2 onions

2 -4 tablespoons chopped cilantro
Seasoning Paste
1 teaspoon black peppercorns

1 teaspoon coriander seed, lightly toasted

4 candlenuts, chopped or 4 macadamia nuts

2 ounces shallots, roughly chopped (60g)

2 garlic cloves, minced

1 slice ginger, minced

1/2 inch fresh turmeric, minced or 1/4 teaspoon turmeric powder
To Serve
1 lime, quartered (optional)

chili sauce (optional)
salty crackers (optional)
1. Put the chicken, water, and salt in a saucepan. Bring to the boil,
cover, lower heat, and simmer gently until the chicken is soft. When the
chicken is cool enough to handle, discard the skin and remove the flesh
from the bones, shredding it finely by hand. Put back into chicken

2. Prepare seasoning paste by processing all ingredients listed below
seasoning paste. Add a little of the oil if needed to keep the mixture

3. Heat the oil in a saucepan with a heavy base, then add the seasoning
paste and stir-fry over low-medium heat until fragrant, about 4
minutes. Add the reserved chicken stock with the chicken pieces and
bring to the boil. Add the coconut milk and kaffir lime leaves, then
bring gently to the boil, stirring. Taste and add a little chicken stock
powder if desired. Simmer with the pan uncovered for 5 minutes.

4. In between, slice the 2 shallots very thinly and evenly. Heat enough
vegetable oil to cover the shallots. When it is just warm, not hot, add
the sliced shallots and cook over low heat, stirring frequently, until
they are golden brown and crisp. It is important to keep the temperature
low otherwise the shallots will brown before they are cooked. The
process may take around 8 minutes. Lift out and dry on paper towel. The
flavoured oil can be kept for frying or used as a seasoning oil.

5. To serve, divide the noodles between four large bowls and pour the
chicken stock over. Divide the sliced potatoes, egg quarters, bean
sprouts, chopped coriander and crispy shallots.

6. Serve with a lime wedge, salty crackers, and put a small dish of chili sauce onto
the table, so that your guests can spice up the dish if desired.


That's all. May you like it. Have a nice meal... err... day :D


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:sl: ,

Hemmm, Black Beef Soup, MUTTON CURRY and now CHICKEN NOODLE SOUP, nyam nyam, sedaaap.


May be one day camel meat recipes since we have a chance to import them from Australia .

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