Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 cups chicken broth
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 8 ounces rice noodles
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add the chicken and cook for 5-7 minutes until browned on all sides.
3. Add the red curry paste, fish sauce, soy sauce, sriracha sauce, and lime juice. Stir to combine and cook for 2-3 minutes.
4. Add the chicken broth and water and bring to a boil. Reduce heat and simmer for 15-20 minutes.
5. Add the rice noodles, red bell pepper, and mushrooms. Cook for 5-7 minutes until the noodles are tender.
6. Add the bean sprouts and cilantro and cook for an additional 2-3 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 6g
Carbohydrates: 38g
Protein: 28g
Sodium: 1,200mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red curry paste can be substituted with green curry paste.
- Fish sauce can be substituted with oyster sauce.
- Soy sauce can be substituted with tamari sauce.
- Sriracha sauce can be substituted with chili garlic sauce.
- Rice noodles can be substituted with egg noodles or udon noodles.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
- Mushrooms can be substituted with bok choy or spinach.
- Bean sprouts can be substituted with snow peas or green beans.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add coconut milk for a creamier soup.
- Add lemongrass for a more fragrant soup.
- Add peanuts for a crunchy texture.
- Add lime wedges for extra acidity.
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces.
- Soak the rice noodles in hot water for 10 minutes before adding them to the soup.
- Taste the soup before adding salt as some of the ingredients are already salty.
- Adjust the spiciness level by adding more or less sriracha sauce.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges, peanuts, green onions.
Pairings:
Crusty bread, steamed rice, vegetable spring rolls.
Suggested side dishes:
Asian coleslaw, cucumber salad, sesame noodles.
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth or water to dilute the heat.
- If the soup is too salty, add more water or lime juice to balance the flavors.
- If the noodles are too soft, cook them separately and add them to the soup at the end.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F.
Food history:
Spicy chicken noodle soup is a popular dish in Southeast Asia, particularly in Thailand and Vietnam. It is known for its bold flavors and spicy kick.
Flavor profiles:
Spicy, savory, tangy, umami.
Serving suggestions:
Serve the soup hot with a side of crusty bread or steamed rice.
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Region: Thai