by in Recipes January 25, 2019

A few nights ago we had a Roast Chicken Dinner, so I used the bones to make a delicious stock which I used to make this Chicken Noodle Soup.

  • 1 litre coconut milk from a carton (not a tin)
  • 8 Star Anise, broken up into pieces
  • 6 organic Chicken Breasts – cut into 3 pieces each
  • Chicken Stock
  • 4 inches of Ginger –  peeled and grated
  • 4 cloves of Garlic –  crushed
  • 1 Red Chilli – cut in half
  • Tenderstem Broccoli
  • 1 packet of Rice Noodles
  • Kimchi – chopped into small pieces

24 hours before eating the soup,  marinate the Chicken Breasts in the Coconut Milk and Star Anise.  Cover and put in the refridgerator.  This will infused the chicken with a lovely aniseed flavour.


Cook the Rice Noodles according to the packet instructions, and keep in cool water until ready to use.

Put the stock in a large saucepan on the stove and bring to a simmer.  Put the grated Ginger, crushed Garlic and Red Chilli into the stock to make a very tasty broth.

Drain the Chicken.

Put a griddle pan on to heat.

Add the Chicken pieces to the pan and cook until they have lovely griddle marks on them and they are cooked through.

Whilst cooking the Chicken, place the Tenderstem Broccoli into the stock.  You want them to be still crunchy, not soggy.

Drain the Rice Noodles.


Place some of the Rice Noodles into the bowls.  Cover with the Broth and Tenderstem Broccoli, then place some of the Chicken pieces on top.  Sprinkle with the chopped Kimchi.

Serve with Sriracha Sauce on the side, if you want an extra Chilli kick.