Thursday, July 17, 2008

Thai Chicken Noodle Soup

2 tbsp vegetable oil
1 medium onion, quartered & thinly sliced
3 garlic cloves, finely chopped
2 Anaheim peppers, seeded and thinly sliced
salt & pepper
1 cup shredded fresh, or frozen sliced carrots
6 cups chicken stock or broth
2 lbs chicken tenders, cut into bite-sized chunks
1 small bundle bean thread noodles (usually three bundles in a pkg)
3 tbsp fresh cilantro, chopped
10-15 fresh basil leaves, chopped
juice of 1 lime
Heat a large soup pot over high heat. Add vegetable oil. When oil ripples, add onion, garlic & peppers. Season with salt & pepper. Stir frequently for 2 minutes. Add carrots & chicken stock. Cover pot and bring soup to a simmer.
Add chicken and noodles. **When the noodles have loosened up a bit, I use kitchen scissors to break them up a bit.** Simmer the soup for 10 minutes, until chicken is cooked through.
Remove from heat, add the cilantro, basil and lime juice.