• 30 ml                            Vegetable oil
  • 2 tablespoons               Fresh ginger (grated)
  • 1 tablespoon                 Ground coriander
  • 2 teaspoons                  Ground turmeric
  • 400 g                            Sliced chicken fillet
  • 1 can                            Yeo’s Singapore Hot Curry Sauce
  • 2 cups                          Chicken stock
  • 2 cups                          Noodles –follow cooking instructions on its wrapper
  • 3                                  Hard boiled eggs (peeled & halved)
  • 100 g                            Bean sprouts, blanched
  • 1 cup                            Green leafy vegetables, blanched
  • 2                                  Boiled potatoes, cut into chunks
  • 1                                  Lime
  • 6 tablespoons               Yeo’s Dark Soy Sauce
  • Garnish: Red Chili, cut into thin slices.

Spicy Chicken Soup

Serves: 6

Preparation time: 10mins

Cooking Time: 15mins


  1. Heat the oil in a wok and add the ginger, ground coriander and turmeric. Cook on gentle heat for 1 minute than add the curry sauce and stock.
  2. Bring to a boil and add the sliced chicken strips. Simmer for 5 minutes until the chicken is cooked.
  3. Divide the noodles and vegetables between the six bowls.
  4. Ladle the chicken and broth into the bowls and serve with lime wedges and a bowl of Yeo’s Dark Soya Sauce.