Hot and Sour Thai Chicken Noodle Soup

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This comes from The Foodess and it might be THE BEST THING EVER.  I love hot and sour soup, as does Atlas, so I made this with her in mind and everyone who ate it LOVED it.

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Start with with a giant pot and chuck in 2 litres of chicken broth. I like the low-salt stuff. Add 2 cups water to that.

Now slice some stuff up. Take some ginger, a 2″ knob.

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Peel that and slice it up.

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Grab 2 stalks lemongrass, and peel off the outer bits.

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Slice it into 2″ lengths. I also cut mine in half lengthwise, to increase the lemongrass flavour’s exposure to the broth.

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Grab a handful of kaffir lime leaves (about 8-10). You can freeze the other ones for later.

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So you’ve got all this stuff.

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Chuck all that in the pot with the broth and bring it to a boil. Reduce the heat, stuff the lid on and leave it for 30 minutes.

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In the meantime, grab yourself some mushrooms. The recipe called for 2 cups whole button mushrooms but I had shiitake on hand, so I cut off the woody stems and sliced them into strips instead.

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Slice up a cup of cherry tomatoes as well.

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Grab 2 oz dried noodles, any kind. I liked the look of this ditali stuff.

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You’re also going to need a cold roasted chicken, like the kind you get at the grocery store. I used to be leery of the fact that they sat out for so long, but then I talked to someone who worked at a grocery store and he said they sold so fast they were always making new ones. And they’re such a time-saver!

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Anyway, take that sucker and pick it apart, shredding the meat with your fingers. You’re going to need 2 cups shredded chicken, so I just did the whole bird and got a little more than that.

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Juice 3 limes and set that aside for a minute.

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Gather together as well a giant bunch of baby spinach leaves, and chop them coarsely. It’s harder than it looks.

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Chop up as well a giant handful of cilantro. I had a brainfart in the grocery store and bought Italian parsley by mistake and had to go back. But they are very similar in appearance. So I chucked in some Italian parsley too.

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While you’re gathering your stuff together, grab some fish sauce and sriracha, and some sea salt.

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Use a slotted spoon to remove the ginger, lemongrass, and lime leaves from the broth. You can chuck those bits in the compost now.

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Add in the mushrooms, tomatoes, and noodles. Bring those puppies back to a boil and cook for about 10 minutes, until the noodles are tender.

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Stir in the chicken, 4-6 tablespoons sriracha (I used 2 tablespoons because of the nursing mum, and it was spicy enough), the lime juice, and a few teaspoons fish sauce. Add some salt to taste.

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Add in your spinach and cilantro and cook that for a minute or so until everything is bright green. Serve hot, with additional cilantro on top, if desired. Fantastic the next day.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

6 thoughts on “Hot and Sour Thai Chicken Noodle Soup”

  1. Oh yummy I am definitely going to try this! I love the Eastern style of soup with everything nice and chunky floating in a bowl of deliciousness 🙂

    Like

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