Wednesday, April 1, 2009

Thai Chicken Noodle Soup

I didn't have any chicken broth so made this with water. It was definitely missing that extra kick in the broth, that only so much salt and pepper could make up for. The spiciness from the chillies was nice as well as the lime flavor. I would use less noodles next time - maybe only half a package. Adapted from original recipe.
  • 2 T oil
  • 1/2 large onion, chopped
  • 3-5 garlic cloves, minced
  • 3 spicy peppers, chopped* (depending on how spicy you want it)
  • salt and pepper
  • 1 very large carrot, shredded
  • 1/2 very large carrot, chopped
  • 9 cups chicken broth (depending on amount of noodles) or water and extra seasoning
  • 1.5 c raw, cubed chicken
  • 1/2-3/4 pkg wheat spaghetti noodles, broken (or as much as you like)
  • 1 lime, juice and zest
  • 1 T fresh chopped basil
  1. Heat soup pot with oil over medium heat. Saute onions, garlic and chilies. Season with salt and pepper. Cook for 2 minutes.
  2. Add carrot and broth. Cover and bring to a simmer.
  3. Add chicken. Simmer for 5 minutes.
  4. Add noodles. Simmer until cooked (about 15 minutes).
  5. Add lime juice and basil.
  6. Move to serving bowl and garnish with lime zest and basil leaves.
  • Be careful when chopping the peppers. Do not get the hotness on your fingertips, and whatever you do, don't rub your eyes if you do.
***1/2 The lime and peppers added great flavor, but this really needs chicken stock or more spices in the water addition. Next time I'd use less noodles. This is an easy one pot meal.

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