Saturday, March 6, 2010

Thai Chicken Noodle Soup

I love the velvety texture of this soup. It is a perfect weeknight meal- satisfying and easy to prepare.

3 boneless, skinless chicken breasts
1 qt. chicken stock
4 cups water
1 can coconut milk
2 tsp sea salt
1 carrot
1 small potato
1 bunch green onions
1/4 cup chopped fresh cilantro
1 tsp fresh chopped basil
1 tsp mushroom sauce
1 tbsp fresh minced ginger
1 tsp fish sauce
1 lime (juice only)
1 cup rice noodles

First add the stock and water to a pot and boil with the chicken breasts.  Once the chicken breasts are cooked, remove from the pot.  Strain the liquid into a bowl and pour back into the pot (this collects and removes the yucky foam that comes from the chicken breasts) Slice one large carrot thinly and on the bias. Peel the potato and cut into cubes. Mince the ginger as well. Add the ginger, carrots and potato to the stock and begin to cook. Mix in the fish sauce, lime juice and the mushroom sauce.  While that is cooking, begin slicing your chicken breasts in to bite size pieces, I cut them into a think angled sliced- I cut pretty much everything on an angle. Once the potatoes are tender, add the rice noodles.  Taste the soup and add salt if needed.  Pour in the coconut milk and combine.  Lastly, cut the green onions on the bias, chop the basil and cilantro and mix into the soup.

1 comment:

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