Spicy Thai Chicken Rice Noodle Soup Recipes

THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)

Steps:

• In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
• Add garlic, ginger, and curry paste and cook for another minute until fragrant.
• Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
• Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
• Stir in the lime juice. Serve immediately, topped with optional garnishes if using.

SPICY THAI CHICKEN AND RICE NOODLE SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium heat. Add the oil, and the onion, and sauté for 4 minutes until tender. Add the garlic, ginger and lemon grass sauté for 1 minute until you can smell the fragrance. Add the crushed chili, then pour in the broth and tomatoes, turn the heat to high, and bring to a simmer. Reduce the heat to medium low, and simmer for 5 minutes.
• Stir in the chicken and rice noodles and return to a simmer. Add the spinach and the fish sauce, simmer for one more minute, then add the lime juice and cilantro (if using) and serve in shallow bowls.

CHICKEN SOUP WITH RICE NOODLES

Steps:

• BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
• DIVIDE chicken, cilantro and green onion evenly among bowls.
• BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.

SPICY THAI CHICKEN & RICE NOODLE SOUP

Steps:

• Preheat the oven to 425°F. Pat the chicken dry and place on a sheet pan. Coat with a drizzle of oil and season with a pinch of salt on all sides. Roast, skin-side up, for 30-35 minutes until cooked through. Let cool slightly. Remove the skin and use two forks to shred the meat. Set aside.
• Meanwhile, bring a large pot of salted water to a boil and cook the rice noodles one minute less than the package's instructions. Drain the noodles and run under cold water. Set aside.
• Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough oil to coat the bottom. Add the onion, shallots, and chilis. Cook for about 8 minutes, stirring often, until tender and slightly caramelized. Season with a pinch of salt.
• Add the carrots and mushrooms. Continue to cook for another 5 minutes or so. Stir in the garlic, ginger, and lemongrass. Cook for a minute until fragrant.
• Add the red curry paste and stir well to combine. Whisk in the coconut milk and chicken stock. Bring to a boil and then reduce the heat to medium-low. Simmer the soup for 15 minutes, stirring often.
• Stir in the shredded chicken and cooked rice noodles to heat through. Right before serving, stir in the lime juice and fish sauce. Serve the soup hot with scallions, cilantro leaves, and a lime wedge on top for squeezing.

SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY

Steps:

• 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
• 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
• 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
• Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.