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A healthy Asian soup with lots of goodies


  • Bring the stock to the boil in a large pot. Then add the star anise, chillies, ginger and cardamom. Turn the heat down and simmer for 10 mins, before adding the chicken. Simmer for another 10 mins.
  • Turn the heat off, cover and set aside for 30 mins. Then remove chicken and shred.
  • At the same time, place the noodles in a large bowl and pour boiling water over them. Set aside for 2-3 mins, separating them a little, and then drain well.
  • Bring the soup back to the boil and turn the heat down. Then return the chicken to the pot with the bok choy, snowpeas, carrots, wonga bok, beanshoots and spring onion. Gently toss and bring the soup back to the boil again. Taste for seasoning. 
  • To serve, place the noodles in large individual bowls, top with plenty of the soup and vegies and garnish with coriander.


  • 2 litres chicken stock
  • 2 star anise
  • 2 small red chillies, seeded & finely sliced
  • 1 tbsp freshly grated ginger
  • 6 cardamom pods, crushed
  • a little 4 skinless, boneless chicken thighs
  • ½ packet rice vermicelli
  • inner leaves of 2 baby bok choy
  • 12 snowpeas, halved
  • 4 baby carrots, sliced on diagonal
  • 1 cup wonga bok (Chinese cabbage), cut into squares
  • a handful of beanshoots
  • 3-4 spring (green) onions, cut into lengths
  • fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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