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This soup is a quick lunch filled with fibre and protein; plus it is ideal to use the leftovers in the fridge!



  • 500 ml (2 cups) of vegetables of your choice, julienned or thinly sliced

  • 1 container of 900 ml of chicken reduced sodium broth

  • 30 ml (2 tablespoon) of fish sauce (nam pla)

  • Juice of 1 lime

  • 5 ml (1 teaspoon) of thaii curry paste (facultative)

  • 2 packages of pre-cooked udon noodles (vacuum-packed)

  • 250 ml (1 cup) of diced cooked chicken (or diced cooked pork tenderloin, of cooked nordic shrimps, or leftover from sliced roast beef)



1. In a medium pot, pour the chicken broth. Add the fish sauce and the lime juice. Complete with the the curry paste if desired. Do not salt since the fish sauce is already very salty.

2. Bring to a boil over high heat and let simmer 5 minutes.

3. Divide the noodles in every bowls, add 125 ml (1/2 cup) of vegetables of your choice and 60 ml (1/4 cup) of chicken.


Note: Many choices are possible to garnish your soup: julienned colored peppers, finely sliced zucchinis, grated carrots, finely sliced mushrooms, canned bamboo shoots, bean sprouts, minced green onions, snow peas, minced napa cabbage, etc.

Also, have your soup ready-to-eat at school or at work by keeping it warm in a thermos!

1. Before cutting the vegetables, Preheat the thermos by filling them with boiling water and close the lid.

2. Drain water from the thermos when ready to split up the noodles and vegetables.

3. Fill every thermos of boiling liquid and close. The broth has to be as hot as possible if we want the soup being still warm at lunchtime.

Nutritional Value (per portion)
237 Calories
Protein 16 g
Fat 2 g
Carbohydrate 38 g
Fiber 4 g
Sodium 1311 mg