Thai Chicken Noodle Soup


2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
1 jalapeno pepper & green pepper, a thai pepper, or green pepper-your choice
S & P
1 cup carrots, shredded or chopped
6 cups chicken broth
1 package chicken tenders or two chicken breasts diced
1/2 package bean thread noodles
Some fresh cilantro, chopped
Some fresh basil, chopped
1 lime


Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
Notes: Serve with good crusty bread (I like garlic sourdough or rosemary olive oil and butter. Freezes well.
Course: Soup
Cuisine: Thai
Origin: Rachael Ray
Uploaded by: Jamee Robinson
Added on: 2006-12-10 15:01:58