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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mike's spicy thai chicken rice noodle soup. One of my favorites. This time, I’m gonna make it a bit unique. 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 is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mike's Spicy Thai Chicken Rice Noodle Soup is something that I’ve loved my entire 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 particular recipe, we have to first 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 that.

The ingredients needed to make Mike's Spicy Thai Chicken Rice Noodle Soup:
  1. Make ready Noodles
  2. Get 2 16 oz Asian Rice Stick Noodles [room temp]
  3. Get Spicy Thai Chicken Broth
  4. Take 1/2 lb Precooked Rotisserie Shreadded Chicken
  5. Prepare 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. Make ready 10 Thai Chile Peppers [stems removed - left whole - + reserves]
  9. Take 2/3 cup Thai Basil [chopped + reserves]
  10. Take 1 cup Fresh Bean Sprouts [left whole - + reserves]
  11. Get 1/4 tsp Chinese 5 Spice
  12. Get 1 1" Piece Fresh Ginger [peeled - left whole]
  13. Get 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. Make ready 1 Juice Of 1 Thick Lime Wedge [+ reserves]
  17. Make ready 1/2 cup Fresh Snap Peas
  18. Take 2/3 cup Carrots [sliced]
  19. Prepare 1 tsp Black Pepper
  20. Make ready 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
  21. Prepare 1/2 tbsp Powdered Chicken Bullion
  22. Make ready 2 tbsp Soy Sauce [+ reserves]
  23. Prepare Garnishments
  24. Make ready Fresh Bean Sprouts
  25. Get Siracha Garlic Chile Sauce
  26. Get Thai Chile Peppers [sliced]
  27. Prepare Jalapeños [sliced]
  28. Prepare Sliced Boiled Eggs
  29. Get Fresh Thai Basil
  30. Get Fresh Cilantro
  31. Make ready Lime Wedges
  32. Get Soy Sauce
  33. Make ready Fish Sauce
  34. Make ready Options [add all to broth if chosen]
  35. Take 1 Cinnamon Stick
  36. Get 1/3 cup Coconut Milk
  37. Make ready Star Anise [or, you can increase your chinese 5 spice by 1/4 tsp if out]

Heat a large soup pot or Dutch oven over medium heat. 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.

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 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 the oil in a frying pan over a medium heat. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil.

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