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Spicy chicken and glass noodle soup
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1 lb | chicken breast, sliced thin |
1/2 pky glass noodle/bean thread vermicelli | |
1 tbsp | vegetable oil |
3 cloves | garlic, chopped |
3 cloves | garlic, whole |
6-7 cups | chicken stock |
2 | stems lemon grass, sliced |
10 laddie lime leaves | |
4 slices | galangal |
2 tbsp | fish sauce |
1/2 cup | lime juice |
2 tbsp | coriander, chopped. Set coriander roots aside for stock |
3 | green onions, sliced on angle |
2 red chilies, sliced | |
1 cup | mushrooms, quartered |
In a pot with the chicken stock, add galangal, 1/2 of the kaffir lime leaves, whole garlic, and coriander root and bring to a boil. Simmer for 15-20 minutes. Strain stock and set aside.
Meanwhile, soak glass noodles in hot water from the tap for 15 minutes until the noodles are soft. Strain and run under cold water. Set aside.
Heat oil and fry garlic until it becomes crispy. Remove the garlic.
Bring chicken stock to a boil.
Add the extra lime leaves and cook for another 3 minutes while adding the mushrooms and chicken and noodles.
Add lime juice and fish sauce for preferred taste.
Add coriander and scallion just before serving.
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