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Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mike's spicy thai chicken rice noodle soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mike's Spicy Thai Chicken Rice Noodle Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mike's Spicy Thai Chicken Rice Noodle Soup is something which I have loved my whole 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 can achieve it.

The ingredients needed to make Mike's Spicy Thai Chicken Rice Noodle Soup:

1. Take Noodles
2. Prepare 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. Take 1 1/2 tsp Thai Lemon Grass [minced]
8. Get 10 Thai Chile Peppers [stems removed - left whole - + reserves]
9. Take 2/3 cup Thai Basil [chopped + reserves]
10. Make ready 1 cup Fresh Bean Sprouts [left whole - + reserves]
11. Prepare 1/4 tsp Chinese 5 Spice
12. Prepare 1 1" Piece Fresh Ginger [peeled - left whole]
13. Take 2/3 cup Celery With Leaves [sliced]
14. Prepare 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. Get 2/3 cup Carrots [sliced]
19. Make ready 1 tsp Black Pepper
20. Prepare 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
21. Make ready 1/2 tbsp Powdered Chicken Bullion
22. Prepare 2 tbsp Soy Sauce [+ reserves]
23. Get Garnishments
24. Get Fresh Bean Sprouts
25. Take Siracha Garlic Chile Sauce
26. Get Thai Chile Peppers [sliced]
27. Make ready Jalapeños [sliced]
28. Make ready Sliced Boiled Eggs
29. Make ready Fresh Thai Basil
30. Take Fresh Cilantro
31. Take Lime Wedges
32. Get Soy Sauce
33. Take Fish Sauce
34. Take Options [add all to broth if chosen]
35. Take 1 Cinnamon Stick
36. Take 1/3 cup Coconut Milk
37. Get 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.

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!

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.

So that’s going to wrap this up for this exceptional food mike's spicy thai chicken rice noodle soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!