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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, mike's spicy thai chicken rice noodle soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's Spicy Thai Chicken Rice Noodle Soup is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Mike's Spicy Thai Chicken Rice Noodle Soup is something which I’ve 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. 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 recipe, we have to first prepare a few components. You can cook 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. Get Noodles
  2. Prepare 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. Make ready 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. Take 10 Thai Chile Peppers [stems removed - left whole - + reserves]
  9. Get 2/3 cup Thai Basil [chopped + reserves]
  10. Prepare 1 cup Fresh Bean Sprouts [left whole - + reserves]
  11. Prepare 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. Make ready 2/3 cup White Or Purple Onions [sliced]
  15. Get 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. Make ready 2/3 cup Carrots [sliced]
  19. Prepare 1 tsp Black Pepper
  20. Prepare 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
  21. Get 1/2 tbsp Powdered Chicken Bullion
  22. Get 2 tbsp Soy Sauce [+ reserves]
  23. Prepare Garnishments
  24. Get Fresh Bean Sprouts
  25. Take Siracha Garlic Chile Sauce
  26. Take Thai Chile Peppers [sliced]
  27. Take Jalapeños [sliced]
  28. Make ready Sliced Boiled Eggs
  29. Make ready Fresh Thai Basil
  30. Make ready Fresh Cilantro
  31. Take Lime Wedges
  32. Prepare Soy Sauce
  33. Take Fish Sauce
  34. Get Options [add all to broth if chosen]
  35. Get 1 Cinnamon Stick
  36. Make ready 1/3 cup Coconut Milk
  37. Get 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.

Steps 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 is going to wrap this up for this special food mike's spicy thai chicken rice noodle soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!