A great way to add more veggies to your Asian-Inspired soup is to make this Asian Chicken Stir Fry Soup. This soup is made with vegetables you typically find in your stir fry dishes, along with warm and comforting broth, and ramen noodles.
I absolutely love Pho. It is one of my favorite soups. I love the flavor, the noodles, the broth, and the toppings including slices of jalapeno, cilantro, sprouts, and lime wedges. I am a seasonal eater, but I can eat Pho all year long. Come to think of it, I can eat most soups with a ton of noodles all year long, like this Stir Fry Soup.
This Stir Fry Soup is made with some of your typical stir fry vegetables such as:
- Sugar Snap Peas
- Baby Corn
- Carrots
- Water Chestnuts
- Zucchini
- Onions
- Peppers
- Edamame
- Shredded Cabbage
In fact, the veggies that are in this recipe can be selected individually and combined to make your desired variety of stir fry vegetables or you can purchase a bag of frozen stir fry veggies to make cooking this soup a little easy and less time-consuming.
Soup Substitutions
One of the great things about this soup is it completely versatile to your preference. I used chicken in this recipe, but you absolutely can use shrimp, beef, turkey, or tofu if you would like! I also used Ramen Noodles in this recipe, but you can use Lo Mein or rice noodles if you prefer. If you have a particular brand of stir fry noodles you can definitely use that brand in this dish or hand select the veggies you want on your own.
Commonly Asked Questions
Yes. Giving the veggies that saute taste and texture will make eating this soup more enjoyable. Adding the veggies straight to the broth may not have as much flavor to the veggies. Although you don’t have to saute the veggies before, I highly recommend it.
In the case of my recipe, you will saute the vegetables in a high smoke point oil such as olive oil, avocado oil, or even grapeseed oil. Cooking the vegetable in water is simply steaming the vegetables.
Stir Fry Asian Chicken Soup
- Total Time: 30 minutes
- Yield: 4 1x
Description
Chicken is stir-fried with a diverse mix of vegetables and seasonings. The mixture is then combined with broth and rice noodles for a satisfying meal.
Ingredients
- 1 qt. Chicken Stock
- 2 tbsp. olive oil
- 8 oz. Bag Frozen Stir Fry Vegetables (you’ll only need half the bag)
- 4 oz. Brown Rice Noodles or Ramen Noodles
- 8 oz. cooked chicken strips
- 1 jalapeno pepper, de-seeded and chopped
- 2 cloves garlic, minced
- 2 tbsp. soy sauce
- 2 tsp. ginger, grated
- 1/4 tsp. Red pepper flakes
- salt and black pepper, to taste
- Garnish: fresh chopped cilantro, chopped peanuts, chopped green onions
Instructions
- In a large saute pan or wok heat the olive oil on medium-high heat. Add stir fry vegetables and cook for 7 minutes.
- Add the chicken strips, and garlic, and continue to cook for another 5-7 minutes. Season with salt and pepper.
- Remove from heat. In a medium-sized pot, add the chicken broth and bring it to a slight boil.
- Once the broth is ready, add the rice noodles. Allow the rice noodles to boil for 5-7 minutes and turn off.
- Pour the stir fry mixture into the pot with the noodles and add the soy sauce, grated ginger, and red pepper flakes.
- While the broth is still hot, stir to make sure all ingredients are well mixed in the soup. Pour in a large bowl and top off with fresh cilantro, jalapeno peppers, chopped peanuts, and green onions.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cook
- Cuisine: Asian
I love your recipes!! So easy and flavourful!
Do you have any recipes for pot-stickers/Gyoza wrappers that are gluten free?
Thank you!
Unfortunately, I do not.
Asian food is fresh and very packed with flavor. I love trying out the different dishes that they have to offer! This is a pretty cool.
Regards:
Asian Foods Near Me