Spicy noodle soup
Perfect for a chilly evening or whenever you need a comforting meal with a kick
Ingredients:
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 tablespoons red chili paste, depending on your spice preference
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 200 grams (about 7 oz) rice noodles
- 1 cup shredded cooked chicken (optional, can use leftover chicken)
- 1 bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 carrot, julienned
- 2 green onions, sliced
- 1 lime, cut into wedges
- Fresh cilantro and sliced red chili for garnish
Instructions:
- Heat the sesame oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Stir in the red chili paste and cook for another minute until well mixed.
- Pour in the chicken or vegetable broth and water. Bring the mixture to a boil.
- Add the soy sauce and fish sauce, stirring to combine. Reduce the heat and let it simmer for about 5 minutes to blend the flavors.
- Add the rice noodles to the simmering broth. Cook according to the package instructions, usually about 3-5 minutes, until tender.
- Stir in the shredded chicken, sliced bell pepper, mushrooms, and carrot. Let them cook in the broth for about 3 minutes, just until the vegetables are tender but still crisp.
- Remove the pot from the heat. Adjust seasoning with more soy sauce or chili paste if needed.
- Ladle the soup into bowls. Garnish with green onions, cilantro, slices of red chili, and a wedge of lime on the side.
- Serve hot, squeezing lime juice over the soup just before eating to add a burst of freshness.
Ratings
just now