Quick and Healthy Asian Noodle Soup

My mom makes soup from scratch using chicken bones or ox bones. I on the other hand do not have time for this, but was very delighted with the results of my quick and easy soup. Great to have on a cold day when you want something nourishing. I used a good chicken broth as my base, but you could use vegetable broth to make it all vegetarian. The kaffir lime leaves are available in most Asian grocery stores. These leaves really give the soup a nice limey flavour and provide such big impact for so little work.


500 ml chicken broth

2 cloves of garlic, chopped

5 kaffir lime leaves

2 Tbsp sambal olek (less if you want less spice)

3 stalks of celery, sliced

3 carrots, sliced

10 baby bok choy, washed and trimmed

1 packet tofu noodles

4 soft boiled eggs

Cherry tomatoes (as much as you like)

2 Radishes, sliced

Pepper and salt to taste

Cilantro as garnish


  1. In a small pot, boil the eggs.
  2. In a separate pot, add the broth, garlic and lime leaves.
  3. Boil on medium heat. While the broth is heating up, slice all the vegetables and add them to the pot (celery, carrots, bok choy, radishes)
  4. Add noodles, pepper and salt. Let it boil gently for a few minutes. Turn off heat and toss in tomatoes. By adding the tomatoes later, they stay slightly firm.
  5. When ready to serve, add quartered eggs and cilantro.



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