All Soup Recipes

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mike's spicy thai chicken rice noodle soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's Spicy Thai Chicken Rice Noodle Soup is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Mike's Spicy Thai Chicken Rice Noodle Soup is something which I’ve loved my entire life. They are fine and they look wonderful.

● 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. Mike's Spicy Thai Chicken Rice Noodle Soup instructions. Place everything in the Spicy Thai Chicken Broth section [except for the + reserves] in a large pot and bring to a simmer.

To get started with this particular recipe, we must 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. Make ready 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. Prepare 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. Take 2/3 cup Thai Basil [chopped + reserves]
10. Get 1 cup Fresh Bean Sprouts [left whole - + reserves]
11. Make ready 1/4 tsp Chinese 5 Spice
12. Get 1 1" Piece Fresh Ginger [peeled - left whole]
13. Make ready 2/3 cup Celery With Leaves [sliced]
14. Prepare 2/3 cup White Or Purple Onions [sliced]
15. Prepare 8 clove Fresh Garlic [smashed and fine chopped]
16. Prepare 1 Juice Of 1 Thick Lime Wedge [+ reserves]
17. Take 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. Get 2 tbsp Soy Sauce [+ reserves]
23. Take Garnishments
24. Make ready Fresh Bean Sprouts
25. Prepare Siracha Garlic Chile Sauce
26. Take Thai Chile Peppers [sliced]
27. Take Jalapeños [sliced]
28. Prepare Sliced Boiled Eggs
29. Prepare Fresh Thai Basil
30. Get Fresh Cilantro
31. Take Lime Wedges
32. Get Soy Sauce
33. Get Fish Sauce
34. Make ready Options [add all to broth if chosen]
35. Get 1 Cinnamon Stick
36. Prepare 1/3 cup Coconut Milk
37. Prepare Star Anise [or, you can increase your chinese 5 spice by 1/4 tsp if out]

Place everything in the Spicy Thai Chicken Broth section [except for the + reserves] in a large pot and bring to a simmer. Add additional chicken broth or water if you need it at simmers end. You'll definitely want a lot of broth. Whisk in the coconut milk and chicken stock.

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!

You'll definitely want a lot of broth. Whisk in the coconut milk and chicken stock. Bring to a boil and then reduce the heat to medium-low. Stir in the shredded chicken and cooked rice noodles to heat through. 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 reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!