Malaysian Noodle Soup with Chicken

Cooking Light
The spicy broth is balanced by earthy mushrooms and delicate noodles. If overcooked, rice noodles become mushy.
4 servings


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4 ounces uncooked wide rice stick noodles (banh pho)
1 tablespoon canola oil
1 pound skinless, boneless chicken thighs, cut into (1/4-inch-thick) strips
2 tablespoons grated peeled fresh ginger
1 teaspoon ground cumin
3/4 teaspoon fennel seeds, crushed
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 star anise
1 1/2 cups thinly sliced shiitake mushroom caps
1 tablespoon Thai fish sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped green onions


Cook noodles according to package directions, omitting salt and fat. Drain.

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 8 minutes or until browned, stirring constantly. Remove chicken from pan. Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper. Place 3/4 cup noodles into each of 4 bowls. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon onions.

Created date

February 2005

Nutritional Information

Calories 343
Caloriesfromfat 23 %
Fat 8.6 g
Satfat 1.5 g
Monofat 3.6 g
Polyfat 2.3 g
Protein 26.9 g
Carbohydrate 37 g
Fiber 3.2 g
Cholesterol 94 mg
Iron 2.3 mg
Sodium 788 mg
Calcium 46 mg