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What's Left in the Kitchen Spicy Noodle Soup



5 piece(s)


  • 5 pieces whole white peppercorns
  • 5 pieces whole coriander seeds
  • 1 piece lemongrass
  • 3 pieces Kaffir lime leaves
  • 1-2 piece hot red chilli
  • 1 piece ginger
  • 1 piece garlic
  • 1 piece star anise
  • 250 gram chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon kejap manis
  • 1/2 tablespoon fish sauce
  • 1/4 tablespoon soy sauce
  • 1 piece chicken breast, chopped
  • 1 bunch fresh greens, e.g. kale, beetroot leaves, bok choy
  • 100 grams mung bean noodles, or noodles of choice, soaked in hot water

Recipe's preparation

  1. Place whole pappercorns and whole corriander in bowl and mill for 15 seconds. Roast on varoma speed 2 for 30 seconds. Add lemongrass, lime leaves, chilli, ginger and garlic and mill for approx 10 seconds. Add a bit of peanut oil (or oil of choice) and varoma speed 2 for 2 minutes. Add whole star anise, stock, and all sauces and chicken to bowl. Cook for 7 minutes on REVERSE speed 1 100 degrees. Add the greens and cook for another 2 minute on REVERSE.

    While that is cooking,  boil the kettle and soak the noodles until soft.

    To serve, place the noodles divided between 2 bowls. Laddle over soup. Maybe add bean shoots over the top if you have them.


    TIP: you may want to add a 1/4 teaspoon of sugar or palm sugar to the soup at the stock step. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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