Asian Long Noodle Soup Recipe Taste Of Home

THAI SHRIMP SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

THAI CHICKEN NOODLE SOUP

Steps:

• Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

PHO (VIETNAMESE NOODLE SOUP)

Steps:

• For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

ASIAN BEEF AND NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

ASIAN CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.