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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, mike's spicy thai chicken rice noodle soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's Spicy Thai Chicken Rice Noodle Soup is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Mike's Spicy Thai Chicken Rice Noodle Soup is something that I have loved my entire life. They are nice and they look fantastic.

● 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 first prepare a few ingredients. You can cook mike's spicy thai chicken rice noodle soup using 37 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Spicy Thai Chicken Rice Noodle Soup:
  1. Prepare Noodles
  2. Make ready 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. Get 3 box 32 oz Chicken Broth [+ reserves]
  6. Take 2 tbsp Thai Kitchen Fish Sauce [+ reserves]
  7. Make ready 1 1/2 tsp Thai Lemon Grass [minced]
  8. Take 10 Thai Chile Peppers [stems removed - left whole - + reserves]
  9. Prepare 2/3 cup Thai Basil [chopped + reserves]
  10. Get 1 cup Fresh Bean Sprouts [left whole - + reserves]
  11. Get 1/4 tsp Chinese 5 Spice
  12. Take 1 1" Piece Fresh Ginger [peeled - left whole]
  13. Make ready 2/3 cup Celery With Leaves [sliced]
  14. Take 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. Prepare 1/2 cup Fresh Snap Peas
  18. Prepare 2/3 cup Carrots [sliced]
  19. Make ready 1 tsp Black Pepper
  20. Make ready 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
  21. Prepare 1/2 tbsp Powdered Chicken Bullion
  22. Prepare 2 tbsp Soy Sauce [+ reserves]
  23. Get Garnishments
  24. Take Fresh Bean Sprouts
  25. Take Siracha Garlic Chile Sauce
  26. Prepare Thai Chile Peppers [sliced]
  27. Take Jalapeños [sliced]
  28. Prepare Sliced Boiled Eggs
  29. Prepare Fresh Thai Basil
  30. Take Fresh Cilantro
  31. Make ready Lime Wedges
  32. Take Soy Sauce
  33. Take Fish Sauce
  34. Make ready Options [add all to broth if chosen]
  35. Prepare 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. 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. Upgrade the average chicken noodle soup recipe with this Thai-inspired rice noodle soup featuring fresh cilantro, chopped green onion, and shredded chicken.

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. 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 and sugar, you'll never go back to regular chicken noodle soup again. Extra Egg Noodles (Hong Kong Style Thin. Heat a large soup pot or Dutch oven over medium heat.

So that’s going to wrap this up with this special food mike's spicy thai chicken rice noodle soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!