This entry was posted on Sunday, March 23rd, 2008 at 10:28 am and is filed under Soup Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: Vegetable oil 6 cloves garlic, thinly sliced crosswise 5 ounces rice stick noodles 7 cups chicken broth 1/4 cup fish sauce 3 scallions thinly sliced 1 small carrot, peeled and thinly sliced one-inch piece ginger, unpeeled and thinly sliced into coins 1 teaspoon sugar 2 cups shredded roasted chicken (preferably dark meat, more flavor) 1/3 cup roughly chopped fresh dill 1/3 cup roughly chopped fresh cilantro 1/3 cup torn fresh basil 1/3 cup roughly chopped fresh mint Lime wedges |
Tired of the same old Chicken Noodle Soup? Make your own, Thai style. Lots of great herbs to give you a variety of flavor.
Serves 6
Directions
Heat about 1/2 inch of oil in a small, heavy-bottomed skillet over medium-low heat until just warm. Add the garlic and fry, stirring occasionally. Until golden, about 15 minutes. Scoop garlic from the oil with slotted spoon, drain, and cool on a piece of paper towel.
Soak the noodles in a large bowl of warm water to soften, about 10 minutes. Drain.
Put the chicken broth, fish sauce, scallions, carrot, ginger, and sugar in a soup pot and bring it to a simmer. Cook over medium-high heat, but leave uncovered.
Add the noodles and chicken and simmer until noodles are the desired “doneness”. Stir in the dill, cilantro, basil, and mint.
Ladle the soup into warm bowls and sprinkle with some of the reserved crisped garlic.
Serve with lime wedges to squeeze over the soup.
