Chicken and egg noodle soup with ginger and chilli

There’s something pleasingly complete about Nadia Lim's chicken and egg noodle soup. A big bowl of this on a winter’s night is incredibly comforting, especially when drizzled with roast chilli vinegar.
Chicken and egg noodle soup with ginger and chilli
1H 25M
1H 50M


Roast chilli vinegar


1.For roast chilli vinegar, combine oil and chilli flakes in a small saucepan and cook over a low heat until chilli darkens and oil turns red (6-8 minutes). Remove from heat, stir in ginger and garlic, stand to cool, then stir in vinegar. Roast chilli vinegar will keep at room temperature in an airtight container for 2 weeks.
2.Place chicken in a large saucepan with Shaoxing, soy sauce, ginger, spring onion, garlic, star anise, cinnamon and water. Bring to the boil, then reduce heat to low-medium and simmer until juices run clear when chicken thigh is pierced with a skewer (1-1¼ hours). Transfer chicken to a plate and strain broth into a clean pan. When chicken is cool, shred meat and return to broth (discard skin and bones).
3.Fill a saucepan with water, add a splash of vinegar and bring just to a simmer over medium heat. Swirl water to create a whirlpool, then carefully crack in 2 eggs and poach until cooked to your liking (2-3 minutes for soft yolks). Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
4.Cook noodles in a separate saucepan of boiling salted water until tender (2-3 minutes), then drain and divide among serving bowls. Ladle in chicken and broth, top with an egg, then scatter with sesame seeds and sliced spring onion. Serve hot with roast chilli vinegar.
  • Roasted chilli flakes are available from Asian food stores, or try dry-roasting your own in a frying pan.

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