Serves 4–6
This soup is an explosion of flavors — spicy from the curry paste and ginger, sweet from the coconut milk, and sour from the lime leaves. The mushrooms and the chicken let these vibrant flavors shine.
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
- 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.