spicy chicken and rice noodle soup

Spicy Chicken and Rice Noodle Soup

We like this style of slightly spicy chicken noodle soup and I make this recipe or a version of it fairly often. Now that we have to worry about getting sick from Covid 19 when we dine out, it's great to have recipes to prepare a variety of international fare for dinner. So, here is my version of Viet noodle soup, this time made with A Taste of Thai noodles from my local market.

Makes 4 servings

Ingredients for Spicy Chicken and Rice Noodle Soup

1 star anise

2 teaspoons coriander seeds

1 teaspoon four peppercorn blend

Stems from one bunch of cilantro

1 tablespoon of vegetable oil

1 yellow onion, chopped

2 garlic cloves, minced

1" piece of ginger, peeled and finely minced

1 Jalapeño, sliced, seeds removed and minced

2 skinless boneless chicken breasts

4 cups chicken broth

1 can unsweetened coconut milk

2 tablespoons fish sauce

5 ounces rice noodles

Sea salt and freshly ground black pepper, to taste

Minced cilantro and mint, for sprinkling on soup, to taste

1-2 limes cut in wedges

Place the star anise, coriander seeds, peppercorns and cilantro stems in a small square of cheesecloth and tie together with kitchen twine.

Heat the oil in a heavy dutch oven, add the onion, cooking and stirring until translucent, about 5 minutes.

Add the minced garlic, stir for 30 seconds then add the ginger and jalapeño, continue cooking for a few minutes. Pour in the chicken broth and coconut milk, add the seasoning packet. Add the fish sauce, bring to a simmer and add the chicken. Cover the pot and cook the chicken for about 25 minutes, until thoroughly cooked.

Meanwhile cook the noodles, according to package, about 4-6 minutes, drain and set aside.

Remove the chicken to a bowl and cool. Shred the chicken with two forks or your hands and return to the soup along with the noodles. Check seasoning, add salt and pepper if desired. Bring the soup to a simmer, serve with lime wedges and fresh herbs.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

braised romano beans with heirloom tomatoes and purple leaf sweet basil

Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée. I know because that's what we had for dinner last Saturday night. I happily used purple basil from my own herb pots that are now watered with leftover shower water. We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes. 🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

Tarragon and Chives

Search This Blog