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Thai Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons vegetable oil, 2 turns of the pan
- 1 medium size yellow onion, peeled, quartered and thinly sliced
- 3 garlic cloves, peeled and finely chopped
- 2 poblano or anaheim peppers, seeded and thinly sliced
- Salt and freshly ground black pepper
- 1 cup shredded carrots, available in pouches in the produce department
- 6 cups, 1 1/2 quarts, chicken broth
- 1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
- 2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)
- 3 tablespoons cilantro leaves, chopped
- 15 fresh basil leaves, roughly chopped
- 1 lime
Directions
Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
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By lizzybarros_4262633
Upland, CA
on June 05, 2010
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I use this recipe along with another recipe that calls for a mixture of Soy, Mirin, Sesame Oil, Garlic, Ginger, Sugar, Rice Vinegar, & Chili Paste...MUCH MUCH better with this mixture...a little bland if it's not used...I also put baby spinach in the bottom of the soup bowl, add the noodles and then pour the soup over! Very Yummy with some added extras!!
By Roger Kowalski
Queens, NY
on May 29, 2010
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Just made this soup along with her Pork and Shrimp Meatball appetizer. The broth comes out tasting fairly decent with a little kick and lime aftertaste. Refreshing on a cold day, perhaps. However, the chicken is completely bland and this dish overall dissapointed me. As another reviewer pointed out, in lieu of the chicken you could substitute the pork and shrimp balls to add a new texture and flavor.
I'm not a Thai pro but I do enjoy the cuisine often. I live in New York City, so there are many authentic Thai places by me. This isn't Thai by any stretch of a cook's imagination.
By Chef #316597
il
on October 12, 2009
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This is wonderful and also can be adjusted easily; thanks, Rachel, for another wonderful meal.
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