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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.


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