Chicken Soup with Konjac Noodles

Chicken Soup with Konjac Noodles

  • Preparation 15 min
  • Cooking 35 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free



    • 1 lb (450 g) boneless, skinless chicken thighs, cut into pieces
    • 1 tbsp (15 ml) vegetable oil
    • 1 tbsp fresh ginger, finely chopped
    • 1 garlic clove, finely chopped
    • 2 tbsp (30 ml) low-sodium soy sauce
    • 8 cups (2 litres) low-sodium chicken broth
    • 14 oz (400 g) konjac noodles, rinsed and drained (see note)
    • 2 cups (60 g) romaine lettuce, thinly sliced
    • ½ cup (15 g) cilantro leaves, finely chopped
    • 2 tsp (10 ml) toasted sesame oil
    • ½ bird’s eye chili pepper, seeded and thinly sliced or sambal oelek, to taste


Note from Ricardo

Konjac is a tropical Asian plant with digestive properties. Noodles made from konjac are very filling, gluten-free, relatively rich in fibre and stay firm once cooked. They can be found in various formats in most grocery stores among the Asian or gluten-free products.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

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This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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