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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mike's spicy thai chicken rice noodle soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mike's Spicy Thai Chicken Rice Noodle Soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mike's Spicy Thai Chicken Rice Noodle Soup is something that I’ve loved my whole life.

Lemongrass, ginger, fish sauce, rice noodles all come together in one fantastic Spicy Thai Chicken and Rice Noodle soup. Perfect Thai soup recipe. must try! In the video, I explain everything about the soup, include how to serve it.

To begin with this recipe, we must first prepare a few components. You can cook 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. Get Noodles
  2. Make ready 2 16 oz Asian Rice Stick Noodles [room temp]
  3. Prepare Spicy Thai Chicken Broth
  4. Take 1/2 lb Precooked Rotisserie Shreadded Chicken
  5. Make ready 3 box 32 oz Chicken Broth [+ reserves]
  6. Make ready 2 tbsp Thai Kitchen Fish Sauce [+ reserves]
  7. Prepare 1 1/2 tsp Thai Lemon Grass [minced]
  8. Take 10 Thai Chile Peppers [stems removed - left whole - + reserves]
  9. Take 2/3 cup Thai Basil [chopped + reserves]
  10. Take 1 cup Fresh Bean Sprouts [left whole - + reserves]
  11. Make ready 1/4 tsp Chinese 5 Spice
  12. Prepare 1 1" Piece Fresh Ginger [peeled - left whole]
  13. Get 2/3 cup Celery With Leaves [sliced]
  14. Get 2/3 cup White Or Purple Onions [sliced]
  15. Make ready 8 clove Fresh Garlic [smashed and fine chopped]
  16. Take 1 Juice Of 1 Thick Lime Wedge [+ reserves]
  17. Make ready 1/2 cup Fresh Snap Peas
  18. Get 2/3 cup Carrots [sliced]
  19. Take 1 tsp Black Pepper
  20. Prepare 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
  21. Make ready 1/2 tbsp Powdered Chicken Bullion
  22. Make ready 2 tbsp Soy Sauce [+ reserves]
  23. Take Garnishments
  24. Get Fresh Bean Sprouts
  25. Prepare Siracha Garlic Chile Sauce
  26. Get Thai Chile Peppers [sliced]
  27. Get Jalapeños [sliced]
  28. Take Sliced Boiled Eggs
  29. Get Fresh Thai Basil
  30. Prepare Fresh Cilantro
  31. Get Lime Wedges
  32. Make ready Soy Sauce
  33. Get Fish Sauce
  34. Make ready Options [add all to broth if chosen]
  35. Make ready 1 Cinnamon Stick
  36. Make ready 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 more. Upgrade the average chicken noodle soup recipe with this Thai-inspired rice noodle soup featuring fresh cilantro, chopped green onion, and shredded chicken. This tasty broth made from chicken stock, water, and fish sauce is just the beginning - with hearty mushrooms, juicy carrots and a dash of lime. Spicy Chicken Noodle SoupAn Affair From The Heart.

Instructions 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!

Spicy Asian Chicken and Noodle Soup. Added sliced mushrooms and made with pad thai sized rice flour noodles as my store didn't have the wider ones. I added some shitake mushrooms and one extra cup of chicken broth to make it a little heartier (and so. These Spicy Thai Noodles are a great example 🙂 They are waaaaay too spicy for the family, but I made this and loved it (vegan so used brown rice syrup instead of honey) and I thought it wasn't Your Spicy Thai Noodles look wonderful! Thanks so much for sharing with Full Plate Thursday this.

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