(Recipe can be found on the Vikalinka site here.)
Step by Step Instructions:
This Thai Chicken Noodle Soup comes together with the following ingredients: Minced Garlic (4 cloves), Sesame Oil, Fish Sauce, Chicken Broth (6 cups), Asian noodles (about 125 grams), Canola Oil (or whatever oil you’d like), Lemon Grass (you can use fresh lemon grass, a pre-made paste in a tube or jarred sliced lemon grass that I found here), 1 cup of Crushed Tomatoes, 1 Lime, 1 Medium Onion, 2 Chicken Breasts, Chili Powder, Red Pepper Flakes, Cilantro, and Baby Spinach (I bought more than I needed – I only needed one bag…whoops!).
I began with all of the prep work, starting with dicing up my celery. You’ll want to dice 2 stalks.
Then dice up one medium onion. I used my trusty paper towel technique where I folded it up and then I cut it on the paper towel. This keeps the onion from accidentally sliding on the cutting board.
Next I dealt with the cilantro, which you probably know by now is not my favorite thing to cook with flavor-wise, but it does work well in Asian and Mexican dishes. So here I rinsed a patted dry a large handful of cilantro adn then removed the leaves from the stems until I had about 1 cup of cilantro leaves
Now it was time to tackle the chicken. I used the paper towel to cut on again so the chicken didn’t slide around the cutting board and I cut it into bite-sized pieces.
In a large pot, I heated 1 tablespoon of Canola oil & 1 tablespoon of sesame oil over medium heat.
Once the oil is hot add the onion, celery, 1 tablespoon of lemon grass, 4 cloves of minced garlic, 1 tablespoon of chili powder, 1/4 teaspoon of red pepper flakes (or however much you prefer, or omit it if you’d rather).
Then combine and cook it for 5 minutes until the veggies start to soften.
If you ever have issues opening a jar of whatever, here’s the trick I always use to help me out. Just put a rubber band around the lid and it gives you enough of a grip to open the jar. That’s my tip of the day! Props to my mom who showed me this trick years ago! And now back to the show…
Once the veggies are cooked, add 6 cups of chicken broth, a cup of crushed tomatoes, the diced chicken, 3 tablespoons of fish sauce (next time I may just limit it to 2 tablespoons since it can be slightly potent), and the cilantro leaves.
Then bring it to a boil and turn it down to low and simmer it for 10 minutes.
Once the soup has simmered add the noodles and cook it according to the package directions. Again I went with a ramen-style noodle because its cheap and easy but use whatever you like.
After the noodles are cooked add 150 grams of spinach (I just used one whole package of spinach) and the juice of one lime.
Remove the soup from the heat and stir it up. The spinach wilts immediately and the lime juice at the end really makes the dish. It perks it up a bit and brings out all of the flavors. Then it’s time to dig in and enjoy! Happy cooking!
Makes 4 servings
1 tbsp. Oil (I used Canola)
1 tbsp. Sesame Oil
1 med. Onion, diced
2 Celery ribs, diced
4 cloves Garlic
1 tbsp. Lemon grass (You can use a pre-made paste, fresh lemon grass, or I used a jarred lemon grass)
1 tbsp. Chilli powder
1/8 to 1/4 tsp. Crushed Red Pepper Flakes (to taste)
6 cups Low-sodium Chicken Broth
1 cup Canned Crushed Tomatoes
2 Chicken Breasts, diced into bite size pieces
3 tbsp. Fish Sauce (Nam Pla or Nuoc Mam)
1 cup Cilantro/Coriander leaves
125 grams Chow Mein Noodles or any other Asian noodles or even spaghettini
150 grams Spinach
Juice from 1 Lime juice
1. In a large pot heat both oils, then add diced onions, celery, minced garlic, lemon grass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes.
2. Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
3. Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
4. Once the noodles are done, stir in spinach leaves and lime juice and take off the heat.