This
delicious Thai Chicken Noodle Soup recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA. Karen says, "This 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
Poultry Recipes.
Thai Chicken Noodle Soup with Ginger and Cilantro
Recipe Type:
Soup,
Poultry, Pasta,
Chile Peppers
Yields: 4 servings
Prep time: 20 min
Cook time: 25 min
Ingredients:
Zest and
juice from 1 lemon
1/4 cup chopped fresh
cilantro leaves
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
1 jalapeno 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
* If you partially freeze the chicken, it cuts up easier.
Preparation:
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. NOTE: 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.
