Hot noodle soup is great on the cold winter day. Makes me warm and very fulfilling. Lots of Japanese like Chinese noodle soup called Ramen, but I never got into it. I don't miss it somehow. I prefer to have more South Asian noodle soup for some reason. I think I like cilantro and absolutely love the Sriracha sauce with it.
*Ingredients for 2 servings*
One side of chicken breast with bone
4 cups water
1 clove garlic
1 1-inch piece ginger
1 cup coconut milk
4 table spoon of fish sauce
7 oz of dry rice noodle
1 cup mung bean sprouts
1/4 sliced red onion
Cilantro for garnish
< 1 > Boil the chicken breast in the water with garlic and ginger.
< 2 > When the chicken is cooked, take the chicken out to let it cool.
< 3 > Cook rice noodles according to the direction on the package.
< 4 > While the noodle is cooking, put the coconut milk into the chicken broth and taste with fish sauce.
< 5 > Put the cooked rice noodles in a bowl, top it with the shredded chicken, mung bean sprouts, sliced onion.
< 6 > Bring the soup to boil and pour it over the noodle and toppings.
< 7 > Garnish with cilantro.
If you like to put some cooked vegetable such as green beans, carrots, snow peas, or snap peas, cook them in the broth for a couple of minutes.