The Thai Chicken Noodle Soup recipe and photo were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
Karen says, "This delicious Thai Chicken Noodle Soup has such fresh and bright flavors, with the complexity of just a little heat."
More delicious Soup, Stew, and
Chili Recipes and lots of
Thai Chicken Noodle Soup with Ginger and Cilantro Recipe:
Yields: 4 servings
Prep time: 20 min
Cook time: 25 min
juice from 1 lemon
1/4 cup chopped fresh
1 1/2 teaspoons finely-grated fresh ginger
7 cups homemade or canned low-salt chicken stock*
3 boneless, skinless chicken breasts cut into 1/4-inch slices**
4 cloves of
garlic, thinly-sliced, lengthwise
2 1/2 tablespoons fish sauce or to taste
chile pepper, stemmed, seeded, and cut into circles
9 ounces fresh Chinese egg noodles
1/2 large red bell pepper, stemmed, seeded, and cut into 1-1/2 inch long thin strips
4 scallions (green onions), sliced on an angle
Red pepper flakes
* Check out
Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
** If you partially freeze the chicken, it cuts up easier.
In a small bowl, mix together the lemon zest, cilantro, and ginger; set aside. Juice the lemon and set aside.
In a large pot over medium-high heat, bring the chicken stock just to a boil; add lemon juice, chicken, garlic, fish sauce and
jalapeņo chile pepper. Reduce heat, cover, and simmer until chicken is almost cooked. You can cook the chicken stock early in the day,
then place the cooled pot in the refrigerator, and continue with the recipe prior to serving.
When ready to finish the soup, return pot of soup to stove and heat
broth until very hot. Add Chinese noodles and cook approximately 3 minutes.
Add red bell pepper and scallions; heat for approximately an additional 1 minute.
Taste the soup and add more fish sauce and/or ginger, as needed.
Serve the soup in bowls, sprinkle with the reserved lemon
zest mixture, garnish with cilantro, stir, and serve. I like to serve with some red pepper flakes.
Note from Karen: I like to make my soups in the morning, and then
let the flavors meld until serving time. When ready to serve, heat the soup
gently, taste, and adjust seasonings if needed.
Serving suggestion: Serve with an Artisan bread, like a jalapeņo or olive bread - delicious!
Makes 4 servings.