Thai Noodle Soup
photo by breezermom
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 1⁄2 lbs chicken drumsticks
- 7 cups water
- 1 tablespoon chicken base (Better than Bouillon brand)
- 6 ounces egg noodles, very thin
- 2⁄3 cup carrot, shredded
- 2⁄3 cup snow peas, cut into 1/2 inch pieces
- 4 tablespoons green onions, thinly sliced
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon gingerroot, minced
- 1⁄2 - 1 teaspoon red pepper flakes, depending on your heat tolerance
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
directions
- Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
- Remove the stock from the heat so that you can more easily remove the fat.
- Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
- Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
- Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
- Add the cilantro and heat through.
- Serve with lime wedges.
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Reviews
-
This was a very tasty soup and easy to make, with well thought-out instructions. All the ingredients worked, although I would have liked a more pronounced flavour of ginger and ended up adding substantially more to the broth. The veggies were nice and crisp in the 3 minute cooking time and the kids really enjoyed their lunch. Good luck in the contest, chef.
RECIPE SUBMITTED BY
breezermom
United States