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Brothy fragrant chicken thigh and spinach noodle soup

A tasty and healthy asian-style recipe from Gousto, which I enjoyed cooking and eating and would like to make again.

Ingredients (for two people)

  • Diced chicken thigh (250g)
  • Dried chilli flakes (0.5 tbsp)
  • Fine egg noodle nests (2)
  • Ginger and garilc paste (15g)
  • Pho broth base (25g)
  • Soy sauce (8ml)
  • Spinach (80g)
  • Toasted sesame oil (10ml)
  • Vegetable oil


Take chicken out of fridge, open the packet and let it air.

Boil a full kettle.

Heat a large, wide-based pan with a drizzle of veg oil over a high heat.

Once hot add your diced chicken thigh with your soy sauce and cook for an initial 5-6 min or until beginning to brown.

Was your spinach and pat it dry with kitchen paper.

Dissolve your pho broth paste in 600ml boiled water – this is your stock.

Reboil a kettle.

Add your fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles. Set aside to soak for 4 min.

Once te chicken as ad an initial 5-6 min, add your ginger and garilc paste and half your chilli flakes and cook for a further 2-3 min or until fragrant.

Once fragrant add the stock to the pan with the chicken and bring to the boil over a high heat.

Once boiling, reduce the heat to medium and cook for a final 3 min or until the chicken is cooked through (no pink meat!).

Add the spinach to the pan and mix everything together until the spinach has slightly wilted – this is your fragrant chicken thigh and spinach broth.

Drain the soaked noodles.

Add the drained noodles to a bowl and pour in the fragrant chicken thigh and spinach broth.

Drizzle over your toasted sesame oil and sprinkle over the remaining chilli flakes.


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