This is from Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks
I, of course, made a few changes. First, I didn’t follow the base recipe for “Basic Asian Chicken Stock.” Instead, I took some turkey broth from Thanksgiving, added some water and chicken bases, then simmered with some sliced daikon, ginger, scallions, peppercorns, and fish sauce. I simmered it about half an hour since i was starting with stock. Her basic recipe started with chicken parts and simmered an hour. I was just trying to infuse some Asian flavor into my turkey/chicken broth. I also about halved the recipe.
Spicy Coconut Rice Noodles and Chicken Soup
Ingredients
Broth
- 4 cups chicken/turkey broth
- 2 2″ slices of daikon, peeled
- 1 “ fresh ginger, peeled and sliced and lightly crushed
- 3 scallions, trimmed and crushed lightly
- 1 tsp peppercorns
- 1 tsp fish sauce
Soup
- 1 Tbs oil
- 1 garlic clove, peeled and minced
- 1 shallot, peeled and minced
- 1 squirt of lemongrass from a tube or 2 stalks lemongrass, trimmed and grated
- 2 tsp curry powder
- 1 Tbs Thai red/green curry paste
- 2 Tbs sugar
- 1 Tbs fish sauce
- 2-3 cups coconut milk
- 2-3 cups Asian chicken stock
- 1/4 cup lime juice
- salt and pepper to taste
- 4 ounces rice noodles
- 3 boneless skinless chicken thighs, sliced thinly
- parboiled snow peas boiled for 1 or 2 minutes
- bean sprouts
- chopped fresh cilantro
Instructions
- Simmer the broth ingredients for half an hour or so, then strain and reserve the broth. (If you’re starting with 3-4 pounds of raw chicken, beef or pork bones, simmer for at least an hour.)
- Heat the oil in a soup pot and saute the garlic, shallot and lemongrass about 5 minutes, stirring frequently.
- Add the curry paste and curry powder and stir, cooking another minute or so. Then add the sugar and fish sauce and cook another 2-3 minutes, stirring.
- Add the coconut milk, broth and lime juice, salt and pepper. Stir and simmer, covered, about an hour.
- Cook the rice noodles according to package directions.
- Add the chicken to the soup. Cook for 5 minutes or so, until the chicken is cooked.
- Into each bowl, place some noodles. snow peas and bean sprouts. Pour the chicken pieces and broth over the noddles, then top with fresh cilantro and serve.
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