Rendang Chicken Noodle Soup
A fragrant coconut broth with rendang spices, tender chicken, rice noodles and fresh greens, a quick bowl with big flavour.
Made with Rendang paste and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 772kcal
- 61.5gcarbs
- 9.5gof which sugars
- 33.6gfat
- 21gsaturates
- 55gprotein
- 7.1gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry your ready made rendang paste (see the base recipe) for 2 minutes, stirring, until fragrant.
- 2
Add your ready made homemade chicken stock (see the base recipe) and the coconut milk. Bring to a gentle simmer.
- 3
Add the chicken strips and simmer for 10 minutes until cooked through with no pink inside.
10 min - 4
Meanwhile, soak the rice noodles in a bowl of just boiled water for the time on the packet, then drain.
- 5
Add the pak choi to the soup for the last 2 minutes. Stir in the fish sauce. Taste and add more fish sauce or a squeeze of lime.
2 min - 6
Divide the noodles and beansprouts between four bowls, ladle the hot soup and chicken over, and top with coriander and lime wedges.
Tips
- Soak the noodles separately rather than boiling them in the soup. They stay springy and do not cloud the broth.
- Thighs stay juicy in the simmering broth. Breast works too but cook it for only 6 to 8 minutes.
- Check the fish sauce label for wheat if you need it gluten free. Some brands add it.
Storing and freezing
Keeps 2 days in the fridge, with the noodles stored separately. Cool the soup within 2 hours and reheat until steaming hot all the way through. Freeze the broth and chicken only for up to 2 months.
Questions
Can I make it vegetarian?
Yes. Swap the chicken for 300 g tofu cubes or mushrooms, use homemade vegetable stock and replace the fish sauce with 1 tbsp gluten free tamari.
Is the soup very hot?
It is medium. The rendang paste has fresh chilli but the coconut milk softens the heat. Use 50 g paste for a milder bowl or serve extra sambal at the table.
Can I use rice vermicelli?
Yes. Thin vermicelli needs only 3 to 4 minutes soaking. Flat rice noodles give a more substantial bowl.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
