Chicken noodle soup with coriander and lime

Here’s a sensational soup by Julie Biuso to enjoy as autumn weather rolls around. It’s a great time for soup, whether it be fresh and invigorating or hearty and comforting

  • 1 hr 30 mins cooking
  • Serves 4
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Chicken broth
  • 1.5 litre water
  • 1 small onion, roughly chopped
  • 2 stalks celery, chopped
  • 1 small carrot, chopped
  • 2 kaffir lime leaves
  • 1 small bunch coriander stalks
  • 1 stalk lemongrass, lightly smashed
  • 1 thumb-sized piece ginger, peeled
  • 4 chicken thighs on the bone (around 800g), skin and fat removed
To serve
  • 100 gram bean thread noodles (bean vermicelli)
  • 1/2 teaspoon salt
  • 3 spring onions, trimmed and finely sliced
  • 3 tablespoon chopped coriander, plus whole leaves to garnish
  • 1 tablespoon lime juice, plus extra lime wedges to serve


Chicken noodle soup with coriander and lime
  • 1
    Put all broth ingredients in a pan, bring to a gentle bubble, then lower heat, partially cover with a lid and cook gently for 25 minutes, or until chicken is cooked.
  • 2
    Transfer chicken to a board. Remove the meat and set aside; as soon as it is cool, cover and refrigerate. Return chicken bones to broth and continue simmering for 1 hour more.
  • 3
    Strain broth and return to cleaned pan. Bring to a gentle bubble. Add noodles and cook for 2 minutes, then add chicken and salt and heat through.
  • 4
    Swirl in spring onions, coriander and lime juice. Serve immediately garnished with coriander leaves and lime wedges.