Singapore-Style Chicken and Noodle Soup

Singapore-Style Chicken and Noodle Soup Recipe - Hearty and Delicious

Region / culture: Asia, Singapore, Southeast Asia | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

This Singapore-Style Chicken and Noodle Soup is a flavorful and comforting dish that combines the richness of coconut milk with the bold flavors of spices and herbs. It is a perfect meal for a chilly evening or when you are craving a hearty and satisfying bowl of soup.

History

This recipe is inspired by the diverse culinary influences in Singapore, which is known for its vibrant food scene that reflects the country's multicultural heritage. The use of spices like cumin, turmeric, and coriander in this dish is a nod to the Indian and Malay influences in Singaporean cuisine.

Ingredients

2 cups chopped onions (red, white, or yellow only)
2 small red or green chiles (such as serrano or jalapeño), seeded if desired and diced
2 cloves garlic, crushed
0.25 cup macadamia nuts
3 tbsp fish sauce
2 tsp dark brown sugar
1 tbsp ground cilantro
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground pepper
2 tbsp peanut oil
6 cups low-sodium chicken broth or stock
1 lb (454 g) boneless, skinless chicken breast, trimmed
1 14 oz (397 g) can light coconut milk
2 tbsp lime juice
2 tbsp light/reduced sodium soy sauce
1 14 oz (397 g) package extra-firm tofu, drained, cut into 0.5 inch cubes
1 cup diced tomatoes or 1 14 oz (397 g) can diced tomatoes, drained
1 7 oz (198 g) package mung bean sprouts
8 oz (227 g) bean thread noodles
3 hard-boiled eggs, thinly sliced
6 scallions, thinly sliced
0.5 cup coarsely chopped fresh cilantro
sriracha or hot sauce, for serving
lime wedges, for serving

How to prepare

Place onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel, and pepper in a blender. Blend until a paste forms.
Heat oil in a large pot over medium heat. Using a spatula, add the paste and cook, stirring, until it begins to brown, for 3 to 5 minutes. Add broth (or stock) and chicken, and bring to a simmer.
Simmer for 10 minutes, turning the chicken once or twice. Stir in coconut milk, lime juice, and soy sauce, and simmer for an additional 5 minutes.
Remove the chicken and shred it into bite-size pieces using two forks. Add tofu, tomatoes, and bean sprouts to the soup and cook for 2 minutes. Mix in the shredded chicken.
Meanwhile, cook the noodles according to the package instructions. To serve, divide the noodles among 8 soup bowls.
Pour the soup over the noodles and garnish with egg slices, scallions, and cilantro. Serve with hot sauce and lime wedges, if desired.

Variations

Add shrimp or tofu instead of chicken for a different protein option.
Use different vegetables like bell peppers, snow peas, or bok choy to add more texture and color to the soup.
Experiment with different herbs and spices like lemongrass, kaffir lime leaves, or curry leaves for a unique flavor profile.

Cooking Tips & Tricks

Make sure to blend the spice paste until smooth to ensure a well-balanced flavor in the soup.

- Be careful not to overcook the chicken to prevent it from becoming tough and dry.

- Adjust the level of spiciness by adding more or less chili peppers according to your preference.

- For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.

Serving Suggestions

Serve the soup with a side of steamed rice or crusty bread for a complete meal. You can also add a side of pickled vegetables or a fresh salad to complement the flavors of the soup.

Cooking Techniques

Blending the spice paste ensures that the flavors are well incorporated and evenly distributed in the soup.

- Simmering the soup allows the flavors to meld together and develop a rich and complex taste.

- Shredding the chicken adds a nice texture to the soup and makes it easier to eat.

Ingredient Substitutions

Use cashews or almonds instead of macadamia nuts for a different nutty flavor.

- Substitute chicken broth with vegetable broth for a vegetarian version of the soup.

- Swap out the bean thread noodles with rice noodles or egg noodles for a different texture.

Make Ahead Tips

You can prepare the spice paste and cook the soup base in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the soup and add the remaining ingredients.

Presentation Ideas

Garnish the soup with fresh cilantro, sliced scallions, and a squeeze of lime juice for a pop of color and freshness. Serve the soup in individual bowls with a side of condiments like hot sauce and lime wedges for a customizable experience.

Pairing Recommendations

Pair this Singapore-Style Chicken and Noodle Soup with a light and refreshing beverage like a cold beer or a glass of white wine. For a non-alcoholic option, try serving the soup with a glass of iced tea or a tropical fruit juice.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

Calories: 380

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 4g

Sugar: 6g

Fats

Total Fat: 18g

Saturated Fat: 7g

Trans Fat: 0g

Proteins

Protein: 28g

Vitamins and minerals

Vitamin A: 10%

Vitamin C: 20%

Calcium: 8%

Iron: 15%

Alergens

Contains: Nuts, Soy

Summary

This Singapore-Style Chicken and Noodle Soup is a balanced meal that provides a good amount of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

This Singapore-Style Chicken and Noodle Soup is a delicious and comforting dish that is perfect for a cozy night in. With its bold flavors and hearty ingredients, it is sure to become a favorite in your recipe rotation. Enjoy this soup with your loved ones and savor the rich and aromatic flavors of Singaporean cuisine.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was strolling through the bustling streets of Singapore, my senses overwhelmed by the sights and sounds of this vibrant city. As I passed by a small street vendor, the aroma of fragrant spices and simmering broth caught my attention, drawing me closer to the source of this tantalizing scent.

I watched as the vendor skillfully prepared a steaming bowl of Singapore-style chicken and noodle soup, a dish I had never encountered before. The rich broth was infused with complex flavors of ginger, garlic, and lemongrass, while tender pieces of chicken and chewy noodles floated in the fragrant liquid. I couldn't resist the temptation to try a bowl for myself, and as soon as I took my first sip, I knew I had to learn how to make this delicious soup.

I approached the vendor, a kind elderly woman with a warm smile and a twinkle in her eye. She welcomed me with open arms and invited me to watch as she prepared another batch of her famous soup. As I observed her technique, I was struck by her confidence and precision in the kitchen, her hands moving with practiced ease as she added a pinch of this and a dash of that to the bubbling pot.

I asked her if she would be willing to share her recipe with me, and to my delight, she agreed. She handed me a worn piece of paper covered in faded ink, her handwritten instructions scrawled in a language I couldn't understand. But with her guidance and a bit of trial and error, I was able to decipher the recipe and recreate the flavors of that unforgettable soup in my own kitchen.

Over the years, I have made this dish countless times, each batch a tribute to that chance encounter on the streets of Singapore. I have shared the recipe with friends and family, passing down the tradition of this flavorful soup from generation to generation. And as I stir the pot on a cool autumn evening, the familiar scents of ginger, garlic, and lemongrass transport me back to that sunny day in Singapore, where my culinary journey began.

The key to this recipe lies in the quality of the ingredients and the patience required to allow the flavors to meld together. I start by simmering chicken bones in water with a handful of aromatics – ginger, garlic, and lemongrass – until the broth is rich and fragrant. Then, I add tender pieces of chicken breast, thinly sliced vegetables, and chewy noodles to the pot, allowing them to soak up the savory broth before serving hot.

The secret to the depth of flavor in this soup is the homemade chicken broth, which I make from scratch using the bones leftover from a roasted chicken. I simmer the bones with water, aromatics, and a splash of soy sauce for several hours, skimming off any impurities that rise to the surface. The result is a golden broth that forms the base of this delicious soup, infusing it with a rich, savory flavor that is truly unforgettable.

As I ladle the steaming soup into bowls and garnish it with fresh herbs and a squeeze of lime, I can't help but feel a sense of pride and satisfaction. This recipe has become a staple in my kitchen, a comforting and nourishing dish that never fails to warm the soul. And as I sit down with my loved ones to enjoy a bowl of Singapore-style chicken and noodle soup, I am reminded of the power of food to bring people together, to create memories and forge connections that last a lifetime.