A go-to noodle soup that is light, refreshing and de-stressing. Fish sauce and lime juice enhance the chicken soup base and makes ingredients suddenly tasty. A great way to use up leftovers and very little effort to assemble.
So good when I’ve chowed down on some fried chicken or heavy, deep fried foods the day before.
Ingredients for leftovers lime noodle soup
Fish sauce – Sodium levels for fish sauces are not all equal. Some are lower in sodium and others are much higher. Red Boat fish sauce has 1430 mg sodium per tbsp. Compare this to my Wan Ja Shan soy sauce, which has ~900 mg sodium per tablespoon. Bump the fish sauce amount in the recipe up or down depending on sodium levels in the fish sauce. Too much fish sauce turns the soup unpleasantly salty.
Lime juice – Keep it raw and uncooked; always squeeze lime juice over a bowl of noodle soup. Then stir lime juice into the dish for the best fish sauce + citrusy flavor combination.
Protein to use – Park don’t know what to do with leftovers here, just like Thanksgiving leftovers. Examples are shrimp, chicken, some takeout pork work.
Vegetables – Use not-so-soggy vegetables, like baby bok choy, sugar snap peas, bean sprouts, daikon radish, etc.
Lime Noodle Soup
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Loading...Ingredients
- 3.75 cups water + 1.5 cups salted chicken stock (or 5.25 cups chicken stock)
- 1.5 tbsp. fish sauce to taste
- 1 teaspoon sugar
- 3 slices ginger
- Pinch of white pepper
- 1 lime
- Protein of choice (shrimp, chicken, fish balls)
- Vegetables of choice (baby bok choy, sugar snap peas, bean sprouts)
- 1/4 cup cilantro chopped
- 1/4 onion sliced into rings
- Garnish: 1 tsp sesame oil
Instructions
Cook noodles per instructions on the package.
Combine water, chicken stock, fish sauce, sugar, ginger and white pepper in a large soup pot.
Bring soup to a boil and simmer for 10 minutes.
Add vegetables and protein. Simmer until cooked.
Drop in sliced onions and cilantro.
Ladle soup into bowls holding noodles. For each bowl stir in squeezed lime juice to taste.
