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To make Spicy Sriracha Chicken Noodle Soup, gather these key ingredients: - 2 boneless, skinless chicken breasts - 4 cups chicken broth - 1 cup water - 2 tablespoons Sriracha sauce (adjust to taste) - 1 tablespoon soy sauce - 1 tablespoon ginger, minced - 3 cloves garlic, minced - 1 medium onion, diced - 2 carrots, sliced - 1 bell pepper, diced - 1 cup snap peas - 200g rice noodles (or your preferred noodles) - 2 green onions, sliced (for garnish) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Salt and pepper to taste Each ingredient adds a unique flavor. The chicken provides protein, while the broth gives depth. Sriracha adds spice, making this soup a flavor blast. Garnishes make your soup look and taste better. Here are some to consider: - Sliced green onions - Chopped fresh cilantro - Lime wedges for a fresh squeeze These garnishes add bright colors and fresh flavors. They also enhance the overall experience of enjoying your soup. You can swap some ingredients if you need to. Here are a few ideas: - Use vegetable broth instead of chicken broth for a lighter base. - Swap chicken for tofu or chickpeas to make it vegetarian. - Try different noodles, like udon or egg noodles, for a fun twist. - Use red pepper flakes instead of Sriracha for a different type of heat. These substitutions keep the dish fresh and exciting, allowing for creative cooking! {{ingredient_image_1}} Sautéing Aromatic Ingredients Start by heating a tablespoon of oil in a large pot over medium heat. Once hot, add the diced onion, minced garlic, and ginger. Sauté these for 2 to 3 minutes. You want them fragrant and the onion translucent. This step builds a strong flavor base for your soup. Adding Vegetables and Broth Next, toss in the sliced carrots and diced bell pepper. Cook these for another 3 minutes until they soften a bit. Then, pour in 4 cups of chicken broth and 1 cup of water. Bring the mixture to a boil. Don't forget to season with salt and pepper to enhance the taste. Once your broth is boiling, add the two boneless, skinless chicken breasts. Lower the heat to a simmer and cover the pot. Let the chicken cook for about 15 to 20 minutes. It should be cooked through and tender. Afterward, remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. Now, return the shredded chicken to the pot. Stir in 2 tablespoons of Sriracha sauce and 1 tablespoon of soy sauce. Taste your soup and adjust the seasoning if needed. If you want it spicier, add more Sriracha. Then, add 1 cup of snap peas and 200g of rice noodles. Cook everything for about 4 to 5 minutes, until the noodles are tender and the peas are bright green. Your Spicy Sriracha Chicken Noodle Soup is almost ready! Serve it hot, garnished with sliced green onions and chopped cilantro. Add lime wedges on the side for a fresh twist. Enjoy your flavorful creation! To get the best flavor in your Spicy Sriracha Chicken Noodle Soup, focus on the basics. Start with fresh ingredients. Fresh garlic, ginger, and vegetables add a nice punch. Sauté the onion, garlic, and ginger until they are soft and fragrant. This step builds a strong base for your soup. Adjust the Sriracha sauce to match your taste. If you like heat, add more. If you prefer mild, start with less. For the perfect soup texture, balance is key. Use enough broth and water so that your soup is not too thick. Adding the rice noodles helps thicken it, but be careful not to overcook them. They should be tender but still hold their shape. If the soup feels too thick, add more broth or water. You can always adjust it as it simmers! You can easily change the spice level of your soup. If you want it spicier, add more Sriracha during cooking. Taste the soup after you stir it in. If you want a milder flavor, use less Sriracha. You can also serve lime wedges on the side. The lime juice adds brightness and can tone down the heat. Don't forget to add fresh cilantro for flavor and a nice touch! Pro Tips Adjust the Heat: If you're not a fan of too much spice, start with less Sriracha and add more gradually to find your perfect heat level. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your soup significantly compared to powdered versions. Cook Noodles Separately: For a less soggy texture, consider cooking the noodles separately and adding them just before serving. Garnish Generously: Don't skip the garnishes! Fresh cilantro and lime add a bright freshness that complements the spiciness of the soup. {{image_2}} You can easily switch out chicken. Try shrimp for a lighter taste. Tofu adds a nice texture for a vegetarian option. For a richer flavor, consider using beef. Cook the beef until it's tender. This keeps the soup hearty and warm. Rice noodles work great in this soup. But you can use egg noodles if you prefer. For a gluten-free option, try quinoa noodles. They add a unique taste and texture. Just remember to adjust cooking times as needed. Feel free to mix in your favorite veggies. Spinach adds a nice color and flavor. Zucchini is a good choice for some crunch. Broccoli florets can add both color and nutrients. Just cut them small enough to cook through. Experimenting with vegetables lets you customize your soup. Store your leftover soup in an airtight container. Let it cool before sealing. Place it in the fridge. It will stay fresh for about 3-4 days. If you want, you can also divide it into single servings. This makes it easy to grab for lunch or dinner. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir it often to ensure even heating. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it for 1-2 minutes, stopping to stir halfway through. Make sure it is hot all the way through. You can freeze this soup for later use. Use freezer-safe containers or bags. Leave some space at the top. This allows for expansion as it freezes. The soup can stay good in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove or in the microwave. Enjoy the spicy goodness again! Yes, you can use other sauces. Try chili paste for heat. You could also use hot sauce, like Frank's or Tabasco. Each sauce adds a different flavor. Adjust the amount to fit your taste. For a vegetarian version, replace chicken with tofu or tempeh. Use vegetable broth instead of chicken broth. Add more vegetables like mushrooms or zucchini for texture. This keeps the soup hearty and delicious. This soup goes well with simple sides. Try a fresh salad with lime dressing. Garlic bread or crusty rolls complement the soup nicely. You can also serve spring rolls for a fun twist. In this article, we covered the key ingredients for Spicy Sriracha Chicken Noodle Soup. We discussed how to prepare, cook, and perfect the dish. With the right tips, you can adjust spice levels and try variations too. I hope these steps make your cooking easier and more fun. Enjoy creating tasty bowls of soup that warm your heart and please your taste buds. You have the tools now to make this recipe your own. Happy cooking!

Spicy Sriracha Chicken Noodle Soup

A flavorful and spicy chicken noodle soup with a kick from Sriracha sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger, minced
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 pieces carrots, sliced
  • 1 piece bell pepper, diced
  • 1 cup snap peas
  • 200 grams rice noodles
  • 2 pieces green onions, sliced
  • 1 bunch fresh cilantro, chopped
  • 1 pieces lime wedges
  • to taste salt and pepper

Instructions
 

  • In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté for 2-3 minutes, until fragrant and the onion is translucent.
  • Add the sliced carrots and bell pepper to the pot, cooking for an additional 3 minutes until slightly softened.
  • Pour in the chicken broth and water. Bring the mixture to a boil. Season with salt and pepper.
  • Once boiling, add the chicken breasts to the pot. Reduce the heat to a simmer, cover, and let cook for 15-20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the Sriracha sauce and soy sauce. Taste and adjust seasoning as desired, adding more Sriracha for extra heat if preferred.
  • Add the snap peas and rice noodles. Cook for about 4-5 minutes, or until the noodles are tender and the peas are bright green.
  • Serve hot, garnished with sliced green onions and cilantro. Offer lime wedges on the side for a burst of freshness.

Notes

Adjust the amount of Sriracha sauce to taste for desired spiciness.
Keyword chicken, noodles, soup, spicy, Sriracha