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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai Chicken Soup Recipe

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This recipe for Thai Chicken Soup is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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