Quick and Healthy Asian Noodle soup


My mom makes her soup from scratch using chicken bones or ox bones, but I really do not have the time to do this. I was quite pleased with my quick soup that I made the other day in less than 20 minutes. I used chicken broth as the base and kaffir lime leaves. Kaffir leaves (available in most Asian grocery stores), provides big impact with hardly any effort. I used tofu noodles to keep the soup carb free. You can pretty much throw in any vegetables that you have available. The tofu noodles are great in the soup, as they absorb the flavour and do not get mushy when cooked.


3 soft boiled eggs

500 ml Chicken broth

2 cloves garlic, sliced

5 kaffir lime leaves

2 tbsp sambal olek

3 carrots, sliced

3 celery stalks, sliced

12 baby bok choy, trimmed

tofu noodles

radishes , cherry tomatoes (optional)

pepper to taste

cilantro for garnish


1. Boil the eggs.

2. In a separate pot, add stock, lime leaves and garlic.

3. Start cutting all the vegetables and adding them in as they are cut (Carrots, celery, bok choy).

4.Toss in radishes and noodles.

5. When the soup comes to a light boil, add in tomatoes and turn off the heat. I did not want the tomatoes to be overcooked, just slightly tender.

6. Remove shells from eggs, quarter it and add to the soup when eating.

7. Garnish with cilantro.


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