Delicious Soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mike's spicy thai chicken rice noodle soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mike's Spicy Thai Chicken Rice Noodle Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Mike's Spicy Thai Chicken Rice Noodle Soup is something which I have loved my entire life. They are fine and they look fantastic.

● 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 recipe, we have to first prepare a few components. You can have 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. Make ready 2 16 oz Asian Rice Stick Noodles [room temp]
3. Make ready Spicy Thai Chicken Broth
4. Make ready 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. Get 1 1/2 tsp Thai Lemon Grass [minced]
8. Take 10 Thai Chile Peppers [stems removed - left whole - + reserves]
9. Take 2/3 cup Thai Basil [chopped + reserves]
10. Get 1 cup Fresh Bean Sprouts [left whole - + reserves]
11. Make ready 1/4 tsp Chinese 5 Spice
12. Take 1 1" Piece Fresh Ginger [peeled - left whole]
13. Make ready 2/3 cup Celery With Leaves [sliced]
14. Take 2/3 cup White Or Purple Onions [sliced]
15. Take 8 clove Fresh Garlic [smashed and fine chopped]
16. Take 1 Juice Of 1 Thick Lime Wedge [+ reserves]
17. Make ready 1/2 cup Fresh Snap Peas
18. Make ready 2/3 cup Carrots [sliced]
19. Make ready 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. Take Garnishments
24. Take Fresh Bean Sprouts
25. Get Siracha Garlic Chile Sauce
26. Get Thai Chile Peppers [sliced]
27. Take Jalapeños [sliced]
28. Get Sliced Boiled Eggs
29. Take Fresh Thai Basil
30. Take Fresh Cilantro
31. Take Lime Wedges
32. Get Soy Sauce
33. Make ready Fish Sauce
34. Make ready Options [add all to broth if chosen]
35. Get 1 Cinnamon Stick
36. Prepare 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.

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!

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 with this special food mike's spicy thai chicken rice noodle soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!