Skip to main content

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

Popular posts from this blog

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s