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Mike's Spicy Thai Chicken Rice Noodle Soup
Mike's Spicy Thai Chicken Rice Noodle Soup

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We hope you got insight from reading it, now let’s go back to mike's spicy thai chicken rice noodle soup recipe. To make mike's spicy thai chicken rice noodle soup you only need 37 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Mike's Spicy Thai Chicken Rice Noodle Soup:
  1. Provide Noodles
  2. Prepare 16 oz Asian Rice Stick Noodles [room temp]
  3. Get Spicy Thai Chicken Broth
  4. Prepare Precooked Rotisserie Shreadded Chicken
  5. Use 32 oz Chicken Broth [+ reserves]
  6. Prepare Thai Kitchen Fish Sauce [+ reserves]
  7. Get Thai Lemon Grass [minced]
  8. You need Thai Chile Peppers [stems removed - left whole - + reserves]
  9. Use Thai Basil [chopped + reserves]
  10. Take Fresh Bean Sprouts [left whole - + reserves]
  11. Prepare Chinese 5 Spice
  12. Prepare 1" Piece Fresh Ginger [peeled - left whole]
  13. You need Celery With Leaves [sliced]
  14. You need White Or Purple Onions [sliced]
  15. Prepare Fresh Garlic [smashed and fine chopped]
  16. Take Juice Of 1 Thick Lime Wedge [+ reserves]
  17. Prepare Fresh Snap Peas
  18. Get Carrots [sliced]
  19. You need Black Pepper
  20. Get Siracha Garlic Chile Sauce [+ reserves]
  21. You need Powdered Chicken Bullion
  22. Take Soy Sauce [+ reserves]
  23. Get Garnishments
  24. You need Fresh Bean Sprouts
  25. Get Siracha Garlic Chile Sauce
  26. Take Thai Chile Peppers [sliced]
  27. Provide Jalapeños [sliced]
  28. Take Sliced Boiled Eggs
  29. Prepare Fresh Thai Basil
  30. Take Fresh Cilantro
  31. Provide Lime Wedges
  32. You need Soy Sauce
  33. Get Fish Sauce
  34. Take Options [add all to broth if chosen]
  35. Take Cinnamon Stick
  36. Take Coconut Milk
  37. Get Star Anise [or, you can increase your chinese 5 spice by 1/4 tsp if out]
Instructions 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!

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