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We hope you got insight from reading it, now let’s go back to mike's spicy thai chicken rice noodle soup recipe. You can have mike's spicy thai chicken rice noodle soup using 37 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Mike's Spicy Thai Chicken Rice Noodle Soup:
- Get Noodles
- Provide 2 16 oz Asian Rice Stick Noodles [room temp]
- Prepare Spicy Thai Chicken Broth
- You need 1/2 lb Precooked Rotisserie Shreadded Chicken
- Get 3 box 32 oz Chicken Broth [+ reserves]
- You need 2 tbsp Thai Kitchen Fish Sauce [+ reserves]
- Take 1 1/2 tsp Thai Lemon Grass [minced]
- Get 10 Thai Chile Peppers [stems removed - left whole - + reserves]
- Take 2/3 cup Thai Basil [chopped + reserves]
- Provide 1 cup Fresh Bean Sprouts [left whole - + reserves]
- Use 1/4 tsp Chinese 5 Spice
- Use 1 1" Piece Fresh Ginger [peeled - left whole]
- You need 2/3 cup Celery With Leaves [sliced]
- Provide 2/3 cup White Or Purple Onions [sliced]
- Use 8 clove Fresh Garlic [smashed and fine chopped]
- You need 1 Juice Of 1 Thick Lime Wedge [+ reserves]
- Get 1/2 cup Fresh Snap Peas
- Get 2/3 cup Carrots [sliced]
- Take 1 tsp Black Pepper
- Get 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
- Prepare 1/2 tbsp Powdered Chicken Bullion
- You need 2 tbsp Soy Sauce [+ reserves]
- Prepare Garnishments
- You need Fresh Bean Sprouts
- Get Siracha Garlic Chile Sauce
- Take Thai Chile Peppers [sliced]
- Prepare Jalapeños [sliced]
- Get Sliced Boiled Eggs
- Take Fresh Thai Basil
- Use Fresh Cilantro
- Take Lime Wedges
- Prepare Soy Sauce
- Prepare Fish Sauce
- Use Options [add all to broth if chosen]
- Provide 1 Cinnamon Stick
- You need 1/3 cup Coconut Milk
- You need 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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