Asian Chicken Noodle Soup
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- 2 tablespoons chopped ginger
- 3 cloves garlic, minced
- 1 cup chopped cilantro
- 2 cups chicken broth
- 5 cups water, divided
- 2 star anise
- 1 carrot, peeled and julienned
- 3 ounces snow peas, trimmed
- 1 medium-sized sweet red pepper, seeded and julienned
- 2 whole boneless, skinless chicken breasts, cut into long strips
- 4 ounces, cellophane noodles, soaked in boiling water for 5 minutes and drained
- 2 tablespoons fish sauce
- Peanuts, coarsely chopped
- Lemon or lime wedges
Instructions:
No matter where you are, there's something comforting about chicken noodle soup. This soup is definitely Thai —together, the ginger, anise, and fish sauce create a delightful broth.
- In a large saucepan, heat the oil on high. Add the onion and sauté until translucent. Add the ginger, garlic, and cilantro, and sauté for 1 more minute. Stir in the broth and 2 cups of the water. Add the star anise. Bring to a boil, reduce heat, and cover; simmer for 20 to 30 minutes.
- In another saucepan, bring the remaining water to a boil. Add the vegetables and blanch for 1 minute or until tender-crisp. Drain and run very cold water over the vegetables to stop the cooking process; set aside.
- Strain the broth into a clean soup pot and bring to a boil. Add the chicken strips and reduce heat. Poach the chicken over low heat until opaque, approximately 10 minutes. Add the cellophane noodles and reserved vegetables, and continue to simmer for 2 more minutes. Season to taste with fish sauce.
- To serve, ladle the soup into warm bowls. Sprinkle with peanuts and garnish with lime wedge.