Inspired by hot and sour soup, this chicken soup is incredibly spicy and comforting. Plus, you can make it under half an hour.
In Partnership With Aldi
Serves
2
800 ml
Chicken Stock
2 tbsp
Soy Sauce
2
Skinless Chicken Thighs
125 g
Egg Noodles
100 g
Peas
100 g
Broccoli
100 g
Spring Onions
2
Red Chillies
2
Limes
Olive Oil
In Partnership With Aldi
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (1)
O
Ollie H.
3 months ago
Changed alot of ingredients and was still nice. I used the same amounts
Soy sauce-Miso paste
Broccoli-Pak Choi
Chicken-Tofu
Spring onion-Purple onion
Peas-Mushrooms
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Ollie H.
3 months ago
Oh also vegi stock instead of chicken stock
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.