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Lucy Loves Singapore Style Noodle Soup

Categories: East Sheen,East Sheen News,News

Today, Lucy is sharing a quick soup recipe. Her spiced version of this classic comfort food is savoury and delicious.

Singapore-style-noodle-soup-recipe-lucyloves-east-sheen-villageMy youngest son is a huge fan of Singapore noodles, but only the ones from the supermarket chilled cabinet, he thinks the Chinese restaurant version contain too many alarming vegetables. So I decided to create this Singapore Style Chicken Noodle Soup in his honour.
This rich, lightly curried broth contains soft rice noodles, crisp vegetables and I chose chicken to add to mine. Prawns would be amazing too, or just leave out for a vegetarian soup. Tailor your vegetable choices to suit any fussy eaters you have in the house. My fussy eater just about tolerates peppers, but randomly enjoys carrots and spinach, so I stuck with these. This is so quick to make, but full of flavour, warmth and is just perfect for the cooler autumn evenings. Ignore the fact we are meant to have a mini heatwave this week, as I am trying to create a romantic autumnal soup based scene here.  So crunch through some non-existent leaves then pop home and whip up a batch of this Singapore Noodle Soup.

This recipe will feature on Lucy Loves this week.

Singapore Style Noodle Soup Recipe

Serves 3 to 4 , appetite dependent

You will just need a nice big saucepan

  • 1 tablespoon oil, I used flavoured wok oilSingapore-style-noodle-soup-recipe-lucyloves-east-sheen-village
  • 2 small or 1 large chicken breast, cubed
  • 2 teaspoons curry paste, dependent on it’s strength
  • 1 litre chicken stock
  • 1 tablespoon sesame oil
  • 1 large carrot, chopped or spiralized if you have one
  • 1 small red pepper, cut into strips
  • a small handful fresh spinach
  • Optional other vegetables to add could be bean sprouts, spring onions, you choose
  • 100g rice noodles, or any other noodle you prefer
  • Fresh coriander to garnish, soy sauce to tasteSingapore-style-noodle-soup-recipe-lucyloves-east-sheen-village

Take a large saucepan and add a tablespoon of oil. Add your cubed chicken breasts and stir fry for 2 minutes or until just starting to cook through. Stir in the curry paste, mixing well then pour in the chicken stock.

Bring to the simmer then add your chosen vegetables and noodles. Cook for a further 2 to 3 minutes until the vegetables are cooked through. Stir in a tablespoon of sesame oil and your spinach, cook for a further minute then serve in big bowlfuls, garnished with some fresh coriander.



Author: Lucy Kellett