Malaysian Noodle Soup with Chicken

Malaysian Noodle Soup with Chicken

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

Cooking Light MARCH 2005

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 23%
  • Fat: 8.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 26.9g
  • Carbohydrate: 37g
  • Fiber: 3.2g
  • Cholesterol: 94mg
  • Iron: 2.3mg
  • Sodium: 788mg
  • Calcium: 46mg

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Malaysian Noodle Soup with Chicken Recipe