Easy Thai Chicken Noodle Soup
photo by PalatablePastime
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 5 cups water, divided
- 4 cups chicken stock
- 1 (8 ounce) package rice noodles, thin
- 6 -8 ounces chicken, thinly sliced
- 1 cup mushroom, sliced
- 2 cups spinach
- 2 tablespoons fish sauce
- 1 -2 tablespoon fresh cilantro, chopped
directions
- In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
- Bring 4 cups chicken stock, plus 1 cup water to boil.
- Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
- Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
- Keep leftovers, in the refrigerator .
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Reviews
-
Easy to make, very good but it needed a little more flavor. I think that is my fault because I used a low sodium lower fat chicken broth because the sodium was way too high in this recipe for my husband who has high blood presure.I also followed the advice of other people who reviewed this and also used green scallions and angle hair pasta. I would make again but I will use a salt substitute the next time. Otherwise very good soup!!!
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So easy to make!! The flavor was great too. I only used 1 tablespoon of the fish sauce to cater to DH's taste and only added the cilantro to my bowl too (DH again, lol). The rice noodles I used were a bit thicker I think so I followed the box instructions to let them soak for 20 minutes - this worked out perfectly. It was a really nice treat for Saturday afternoon.
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Tweaks
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This was FABULOUS! The only change I made was to use all chicken broth in the soup instead of the mixture of broth and water called for. I added sriracha sauce at the table for an extra bite of spiciness. Everyone enjoyed and it was perfect for warming us up on a chilly evening. Thanks for sharing! ~Sue
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