Chicken and Rice Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
6
- Ingredients
- 16 ozs Rice noodles (cooked)
- 16 ozs boneless, skinless Chicken breasts
- 2 Tbsps olive oil
- 2 inches fresh ginger (peeled and thinly sliced)
- 2 red chili peppers (seeded and cut into rings)
- 4 scallions (rinsed and chopped into rings)
- 1 stick Lemongrass (outer leaves removed and cut into one-inch strips)
- 1 Tbsp Thai Fish sauce
- 2 tsps garlic-chili sauce
- 1 tsp soy sauce
- 4 cups chicken stock
- 1 cup sliced Mushrooms
- salt (to taste)
- peppers (to taste)
- ½ cup fresh cilantro (finely chopped plus extra sprigs for garnish)
- 2 cups Bean sprout
Preparation steps
1.
Cook rice noodles per package instructions. Do not overcook. Set aside.
2.
Rinse chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut chicken into bite-sized pieces.
3.
In a large wok, sauce pan or Dutch oven, heat olive oil over medium heat. Cook chicken, ginger, peppers, onions, and lemongrass for about 4 minutes, or until chicken is golden brown. Lower heat to simmer and add all remaining ingredients, except cilantro and bean sprouts, simmer for for 10-12 minutes.
4.
Add cilantro and bean sprouts and cook for 2 to 3 minutes. Add cooked noodles and warm through. Serve in bowls.
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