This Week's Recipe of the Week - Thai Chicken Soup
A lb of chicken ( I got thin sliced boneless skinless breasts)
Bunch of Cilantro
Thai Rice Noodles - 0.5 of package
Thai Fish Sauce
3.5 cups of chicken Stock (I used Goya chicken boullion to make my chicken stock)
carrots (2-3) - Thinly Sliced
Plan of Attack:
- Boil 6-7 cups of water and submerge the rice noodles. Cook for 3-5 minutes. drain pot and rinse noodles in cold water.
- Cut the chicken into thin strips and marinate in whatever marinade works for your palate. Used Lawry's Balsamic herb marinade for meat and fish. Add olive oil to your medium skillet - butter can also be used. Saute the chicken until cooked through. Put aside.
- Combine chicken stock, 2-3 tbs of Thai Fish sauce, tbs (or so) of lime juice, sugar, and thinly sliced carrots in a stockpot. Bring broth to a boil.
- Add the chicken to the dish with the noodles and pour broth over both. Serve in individual bowls and garnish with chopped scallions and cilantro.
*Makes 6 sm-medium portions.
My opinion: This was a light refreshing soup and if I were to make this recipe again I would experiment to other ways of preparing the chicken. I might also try adding celery or additional Asian vegetables to the broth. This recipe is a slight variation of the recipe which was on the back of the Thai Kitchen rice noodles box...in cooking, as in rice, I put my own spin on things...