Recipe of Homemade Mike's Spicy Thai Chicken Rice Noodle Soup

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The ingredients needed to make Mike's Spicy Thai Chicken Rice Noodle Soup:

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

Steps 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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