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Thai Chicken Soup Recipe

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This recipe for Thai Chicken Soup, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cristina Ruggiero-Mendoza
Added: Sunday, April 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
vegetable oil
1 medium yellow onion, chopped finely or thinly sliced
3 garlic cloves, chopped
2 poblano or anaheim peppers, seeded and thinly sliced
salt and pepper
1 cup shreddded carrots (from package in grocery store)
6 cups chicken broth
1 & 1/2 lbs chicken tenders cut into bite sie chunks
2 bundles from a 3.75oz package of Kame bean thread noodles (there are usually 3 bundles in a package)
3 tbsp cilantro leaves, chopped
15 fresh basil leaves, chopped
1 lime

Directions:
Directions:
Heat vegetable oil in large pot, and add sliced onion, garlic, and peppers over medium high-high heat. Season the vegetables with salt and pepper and cook for 2 minutes, stirring frequently. Add 1 cup shredded carrots and 6 cups chicken stock or broth. Cover with a lid and bring to a simmer. Add the chicken and simmer 5 minutes more, then add noodles and simmer 5 minutes more. Remove soup from heat. Add the cilantro, basil, and juice of 1 lime.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Alvaro, aka Mr. Pickypants, loves this soup (i have to make it without onions though, or he whines).

 

 

 

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