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The ingredients needed to prepare Mike's Spicy Thai Chicken Rice Noodle Soup:
- You need Noodles
- Get 2 16 oz Asian Rice Stick Noodles [room temp]
- Use Spicy Thai Chicken Broth
- Get 1/2 lb Precooked Rotisserie Shreadded Chicken
- Prepare 3 box 32 oz Chicken Broth [+ reserves]
- You need 2 tbsp Thai Kitchen Fish Sauce [+ reserves]
- Provide 1 1/2 tsp Thai Lemon Grass [minced]
- Provide 10 Thai Chile Peppers [stems removed - left whole - + reserves]
- Use 2/3 cup Thai Basil [chopped + reserves]
- Take 1 cup Fresh Bean Sprouts [left whole - + reserves]
- Take 1/4 tsp Chinese 5 Spice
- Prepare 1 1" Piece Fresh Ginger [peeled - left whole]
- You need 2/3 cup Celery With Leaves [sliced]
- You need 2/3 cup White Or Purple Onions [sliced]
- Prepare 8 clove Fresh Garlic [smashed and fine chopped]
- You need 1 Juice Of 1 Thick Lime Wedge [+ reserves]
- Use 1/2 cup Fresh Snap Peas
- Get 2/3 cup Carrots [sliced]
- Provide 1 tsp Black Pepper
- Provide 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
- Provide 1/2 tbsp Powdered Chicken Bullion
- Take 2 tbsp Soy Sauce [+ reserves]
- Get Garnishments
- Take Fresh Bean Sprouts
- Use Siracha Garlic Chile Sauce
- Provide Thai Chile Peppers [sliced]
- You need Jalapeños [sliced]
- Provide Sliced Boiled Eggs
- Use Fresh Thai Basil
- Get Fresh Cilantro
- Use Lime Wedges
- You need Soy Sauce
- Prepare Fish Sauce
- You need Options [add all to broth if chosen]
- Prepare 1 Cinnamon Stick
- Take 1/3 cup Coconut Milk
- Prepare Star Anise [or, you can increase your chinese 5 spice by 1/4 tsp if out]
Instructions to make Mike's Spicy Thai Chicken Rice Noodle Soup:
- Here's what you'll need.
- Rinse and chop your vegetables.
- ● Place everything in the Spicy Thai Chicken Broth section [except for the + reserves] in a large pot and bring to a simmer. Boil until carrots are soft. About 35 to 40 minutes. ● Add additional chicken broth or water if you need it at simmers end. You'll definitely want a lot of broth for this dish. ● Turn off heat.
- Prepare your chilled, fresh garnishments and place on table in seperate bowls.
- ● Pull your 1" whole ginger piece and fine chop 1 tablespoon of it. Place back in pot. ● I'll also add another handful of fresh chopped Thai Basil to the pot again and allow it to steep for flavor and texture.
- Place room temperature rice noodles evenly in 4 seperate bowls. Try to slightly seperate noodles in bowls with chopsticks.
- ● Bring broth back up to a super heavy boil. ● Ladle piping hot broth over the tops of your noodles. ● Mix broth and noodles well. The noodles will cook almost immediately. ● Allow soup with noodles to sit for 1 minute before garnishing and serving.
- ● Know that even with your broths long simmer time, your snap peas and bean sprouts will still remain crispy. ● Allow your guests to serve themselves from their noodles, to the broth, to their garnishes. They always seem to have great fun doing that! See the Garnishment section for options. ● IMHO opinion as a Chef - additional fresh thai basil leaves, the squeeze of a lime wedge, Siracha Garlic Chile and Soy Sauce are absolutely essential - garnishment wise - in this soup upon serving. Enjoy!
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