Hot and Sour Kakadu Plum and Chicken Noodle Soup

A perfect springtime soup that is Asian inspired and deliciously light. Chicken Noodle Soup has become  a platitude in many cultures often thought of as a soup for the ailing or associated with children. Certainly our soup is suitable for both, but it is so much more than that and is ideal for a light starter or as an impressive and satisfying soup suitable for a main course. And be not afraid -  despite the long list of ingredients is surprisingly quick and simple to make. Kakadu Plum adds a gorgeous tang to the broth, resulting in a dish that is bursting with flavour and is highly nutritious, low in fat.and is satisfying while being light enough that your friends will have room for your special dessert!


Serves 4-6


2 tablespoons vegetable oil

1 teaspoon chilli powder

2 litres chicken stock

2 tablespoons (approx 15g) Kakadu Plum Superfruit Powder

1 red onion, thinly sliced

1 medium carrot, julienned

2 skinless chicken breasts, thinly sliced

6 button mushrooms finely sliced

4 fresh or 2 dried whole lemon myrtle or kaffir lime leaves

400g fresh rice noodles, thin

1 tablespoon extra fish sauce (oprtional)

Juice of 1 lime (optional)

1 tablespoon chopped basil

1 tablespoon chopped coriander

Spice Paste

2 tablespoons dried shrimp (optional)

1 tablespoon Lemon Myrtle,( dried and ground

1 clove garlic, crushed

1 teaspoon cracked black pepper

1 teaspoon galangal (or ginger) powder

1 small red chilli, de-seeded

1 green chilli, de-seeded

4 fresh or 2 dried whole lemon myrtle leaves or use kaffir lime leaves instead

2 tablespoons fish sauce

2 tablespoons lime juice and 2 teaspoons lime zest

1 tablespoon Chicken stock (optional)


To make spice paste 

In a blender, place the dried shrimp (if using), the dried lemon myrtle/kaffir lime leaves, crushed garlic, pepper, galangal powder, fish sauce and lime juice and zest . Finely shred the lemon myrtle leaves and add. Finely dice the fresh chilli and add. Blend until all ingredients are mixed and a loose paste forms. If the mix is too dry you may add a tablespoon of the chicken stock to help blend.

To make the soup

In a large saucepan, heat the oil and stir in the chilli powder. Add the spice paste and stir into the chilli oil for a minute or two. Add the stock and bring to the boil. Turn the heat down and let simmer for 15 minutes then remove from the heat and strain.

 Place the strained broth back into the saucepan and place on a low heat. Let the broth come back to a simmer.

Add all other ingredients except the fresh basil and coriander and cook for a further 5-6 minutes or until the carrots are just tender and the chicken slices are completely cooked through. Remove the whole lemon myrtle or kaffir lime leaves.

Add the fresh rice noodles and stir through to heat them through. Finally adjust the seasoning by adding a lttle extra fish sauce or lime juice if required.


Take off the heat and stir through the basil and coriander just before serving.



 copyright Juleigh Robins


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