Thursday, February 3, 2011

Easy Thai Noodle Soup

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.

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