Thai Chicken Noodle Soup
spicey like your wifey.
guest: lindsay leli
Full Recipe Video:
Servings: 6
Ingredients:
5 quarts chicken broth
2 lbs. boneless, skinless chicken breasts
8-10 cloves of garlic; smashed
3 tbsp. ginger (if using fresh ginger-peeled, chopped, and smashed. You can also use ginger paste)
6-10 jalapenos; halved (see notes below)
1 lime
1 tbsp. Better Than Bouillon (Chicken)
1 bushel cilantro; chopped fine
3 oz. basil; chopped fine
1 bushel green onion; chopped
1 package (1/2 lb.) rice noodles (vermicelli or pad thai)
Salt & pepper to taste
Extra lime for garnish/serving
Add broth to large Dutch oven or pot and bring to simmer over high heat.
Once simmering, add chicken, zest of 1 lime, garlic, ginger, jalapenos, and bouillon. Reduce heat to low/medium, cover, and continue to simmer until chicken is cooked, about 20 minutes.
While your chicken in cooking, chop finely: cilantro, basil, and green onion. Set aside.
When chicken is done, remove it from your pot and shred into small pieces. Strain your broth to remove cooked ingredients: garlic, ginger, and jalapenos using a fine mesh strainer. Discard.
Bring broth back to a simmer and add rice noodles. Reduce heat and stir until noodles are cooked. Because the broth is so hot, and noodles are so light, they will cook very fast - just a few minutes. Try a few noodles as they soften to make sure they’re done. Add chicken back to broth. Stir in cilantro, basil, green onion, and the juice of your 1 lime. Add salt & pepper to taste if necessary.
Ladle into bowls, serve with chop sticks and soup spoons and enjoy.
Serving suggestions: We like to put a plate of lime wedges on the table in case anyone likes to add extra lime. We also chop fresh jalapeno for the table as well. Recommended condiments: Soy sauce, sriracha, hoisin sauce.
Notes:
We like our soup spicy, so we use closer to 10 jalapenos, and leave the seeds on for extra spice and flavor. If you prefer less spicy, we suggest less peppers or seeding your jalapenos. If for some reason you can’t find fresh jalapenos, you can use serrano’s or similar peppers, but just adjust amount to account for the heat of the pepper you’re using.
For the noodles, we prefer the vermicelli size, but any size rice noodle will work. Sometimes one or the other is out of stock.
GoodCooking’s Picks:
A Taste of Thai Gluten Free Vermicelli Rice Noodles
Gourmet Garden Gluten Free Ginger Stir-In Paste
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