Asian Chicken Noodle Soup

Submitted by Divalicious 808

"I make many versions of this recipe, by far this has been my hubby's favorite. The unique thing about this dish is that I incorporate the rice noodles into the homemade meatballs that simmer to make that delicious broth."

 

• Ready In: 1hr 5mins
• Ingredients: 22
• Serves: 4

ingredients

• Meatballs

• 1 lb ground chicken breast
• 1 shallot, minced
• 1 egg
• 1 teaspoon asian garlic and red chile paste
• 1 teaspoon fish sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced ginger
• 2 teaspoons minced garlic
• 2 ounces bean thread noodles, soaked in hot water till soft, divide in half, then cut one half into 1/2 inch strands save other ha

• Broth

• 3 (14 1/2 ounce) cans chicken broth
• 1 chicken bouillon cube, diluted into
• 1 cup water
• 3 -5 dried shiitake mushrooms, soaked in enough hot water to cover, then thinly sliced
• 1 carrot, juliened
• 1 shallot, thinly sliced
• 3 slices crushed fresh gingerroot
• 3⁄4 cup frozen peas
• 2 heads baby bok choy, sliced
• fish sauce, to taste
• soy sauce, to taste
• fresh ground black pepper, to taste

• optional

• 1 teaspoon chili-garlic sauce, for heat (optional)

directions

1. Meatballs: Combine all ingredients and set aside.
2. Broth: Combine first 6 ingredients and simmer, covered for 15 minutes until mushrooms and vegetables are tender.
3. Bring to a boil. Roll meatballs and drop into boiling broth, reduce heat and cover.
4. Cook an additional 20 minutes or until meatballs are cooked through.
5. Add peas, cook 2 minutes then add sliced bok choy.
6. Adjust seasoning and serve over left over bean thread noodles or rice.