Mike's Spicy Thai Chicken Rice Noodle Soup
Mike's Spicy Thai Chicken Rice Noodle Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, mike's spicy thai chicken rice noodle soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mike's Spicy Thai Chicken Rice Noodle Soup is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Mike's Spicy Thai Chicken Rice Noodle Soup is something that I’ve loved my entire life.

● Place everything in the Spicy Thai Chicken Broth section [except for the + reserves] in a large pot and bring to a simmer. You'll definitely want a lot of broth for this dish. ● Turn off heat. Ingredients of Mike's Spicy Thai Chicken Rice Noodle Soup. You need of Spicy Thai Chicken Broth.

To get started with this recipe, we have to prepare a few ingredients. You can have mike's spicy thai chicken rice noodle soup using 37 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mike's Spicy Thai Chicken Rice Noodle Soup:
  1. Prepare Noodles
  2. Take 2 16 oz Asian Rice Stick Noodles [room temp]
  3. Make ready Spicy Thai Chicken Broth
  4. Prepare 1/2 lb Precooked Rotisserie Shreadded Chicken
  5. Make ready 3 box 32 oz Chicken Broth [+ reserves]
  6. Take 2 tbsp Thai Kitchen Fish Sauce [+ reserves]
  7. Prepare 1 1/2 tsp Thai Lemon Grass [minced]
  8. Make ready 10 Thai Chile Peppers [stems removed - left whole - + reserves]
  9. Get 2/3 cup Thai Basil [chopped + reserves]
  10. Make ready 1 cup Fresh Bean Sprouts [left whole - + reserves]
  11. Take 1/4 tsp Chinese 5 Spice
  12. Make ready 1 1" Piece Fresh Ginger [peeled - left whole]
  13. Take 2/3 cup Celery With Leaves [sliced]
  14. Make ready 2/3 cup White Or Purple Onions [sliced]
  15. Prepare 8 clove Fresh Garlic [smashed and fine chopped]
  16. Take 1 Juice Of 1 Thick Lime Wedge [+ reserves]
  17. Prepare 1/2 cup Fresh Snap Peas
  18. Prepare 2/3 cup Carrots [sliced]
  19. Get 1 tsp Black Pepper
  20. Make ready 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
  21. Get 1/2 tbsp Powdered Chicken Bullion
  22. Make ready 2 tbsp Soy Sauce [+ reserves]
  23. Prepare Garnishments
  24. Take Fresh Bean Sprouts
  25. Get Siracha Garlic Chile Sauce
  26. Take Thai Chile Peppers [sliced]
  27. Make ready Jalapeños [sliced]
  28. Prepare Sliced Boiled Eggs
  29. Take Fresh Thai Basil
  30. Get Fresh Cilantro
  31. Make ready Lime Wedges
  32. Make ready Soy Sauce
  33. Get Fish Sauce
  34. Prepare Options [add all to broth if chosen]
  35. Get 1 Cinnamon Stick
  36. Get 1/3 cup Coconut Milk
  37. Make ready Star Anise [or, you can increase your chinese 5 spice by 1/4 tsp if out]

The first time I made it I used the rice noodles and thought they were alittle too much so the second time I used thin egg noodles and enjoyed it. Heat a large soup pot or Dutch oven over medium heat. Add the crushed chili, then pour in the broth and tomatoes, turn the heat to high, and bring to a simmer. Heat the oil in a medium soup pot over medium-low heat.

Steps to make Mike's Spicy Thai Chicken Rice Noodle Soup:
  1. Here's what you'll need.
  2. Rinse and chop your vegetables.
  3. ● 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.
  4. Prepare your chilled, fresh garnishments and place on table in seperate bowls.
  5. ● 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.
  6. Place room temperature rice noodles evenly in 4 seperate bowls. Try to slightly seperate noodles in bowls with chopsticks.
  7. ● 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.
  8. ● 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!

Add the crushed chili, then pour in the broth and tomatoes, turn the heat to high, and bring to a simmer. Heat the oil in a medium soup pot over medium-low heat. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne. Heat a large soup pot or Dutch oven over medium heat.

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