How to Make Thai Chicken Noodle Soup Asian Cooking Recipe Cuisine

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Thailand Chicken Noodle Soup


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 6 Servings

 1 tbsp vegetable oil

 1 tsp minced garlic

 1 lb boneless, skinless chicken breast or extra firm tofu, cut into 1/2-inch pieces

 3/4 tsp turmeric

 1/4 tsp cayenne pepper

 6 cups chicken or vegetable broth

 3/4 cup unsweetened coconut milk

 3 tbsp fresh lime juice

 3 tbsp smooth peanut butter

 2 cups thin egg noodles

 1 tbsp sugar

 2 tbsp fresh cilantro
Directions:

 In a large stockpot, heat the oil over medium heat. Add the garlic and stir-fry it for 1 minute until light golden in color and fragrant.

 Add the chicken (or tofu), turmeric, and cayenne and stir fry for 3-4 minutes, until the chicken is partially cooked.
Add the broth, coconut milk, lime juice, peanut butter and noodles. Bring the soup to a low boil, partially cover the pot, and simmer the soup for 15 minutes. Stir in the sugar and cilantro and serve hot.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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