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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 Noodle Soup Recipe

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This recipe for Thai Noodle Soup is from Cpl. Andrew L. Hutchins Scholarship 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:  
6 cups chicken broth
2 chicken breasts, cut into small pieces
1 6 inch stock of lemongrass, finely sliced or minced
1 piece of ginger, about size of your thumb, grated or sliced thin
1 carrot sliced
8 small baby bok choy
1 red chili, minced
3 cloves garlic, minced
1/4 cup fresh lime juice
3 tbsp fish sauce
1/3 cup coconut milk
white or black pepper to taste
handful of fresh cilantro
8 oz dry flat Thai rice noodles
1 tsp sugar, or more to taste
Directions:
Directions:
To prepare noodles, boil pot of water, remove from heat, and allow noodles to soak for 5 minutes until soft but still chewy. Drain and set aside.

In large soup pot, bring chicken stock to boil, add fresh chicken, lemongrass, ginger, carrot. Boil for 1 minute and then turn down to medium and cover. Simmer 5 more minutes and add bok choy. Simmer 2 minutes. Add chili, garlic, lime juice and fish sauce. Stir well.

Turn heat way down and add coconut milk and stir ( do not boil). You may adjust seasonings at this point, adding sugar to taste if too sour, more milk if too spicy.

To serve, place mound of noodles in bowl, then top with hot soup. Finish with sprinkle of fresh cilantro.
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