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Chicken & Rice Noodle Soup - Thailand 1 Dollar Meals
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–+ servings

Chicken & Rice Noodle Soup

Asian soups are very easy to prepare and I come up with this soup on a whim. Not only is it good, the family loved it! And it is healthy.
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Course Lunch, Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 1 quart bean broth, (4 cups)
  • 1 quart water
  • 2 chicken breasts, boneless, skinless, diced
  • 1 carrot, diced
  • 1 package baby corn, chopped, about 8-9 ears
  • 1 package fresh Shimeji mushrooms, roots removed, separated
  • 2-3 spring onions, chopped 1/2 inch pieces, white and green
  • 1-2 bunches fresh cilantro, chopped
  • 1 package dry wide rice noodles, 220 gram package
  • white pepper, as desired
  • hard boiled eggs, as needed, for serving, 1 per bowl
  • fried wonton skins, for garnish, as desired

Instructions
 

  • This is the rice noodle brand I used for this, Chuan Chim brand, blue pack, which is the wide noodles. This is a Thai product available at Tesco. Excellent noodles.
  • Heat the broth and water in a pot until boiling, add the chicken and reduce heat to a simmer. Skim any foam from the broth.
  • Simmer for about 5 minutes then add the carrot and corn. Simmer for another 10 minutes or until the carrot is just tender.
  • Add the rice noodles. The noodles are white in the package, when you add them to the hot broth, first they will look like spaghetti, give the noodles a stir to get them separated.
  • As the noodles cook, they will swell, turn white again, and they take on the flavor of the broth. Continue to simmer until the noodles are just barely tender.
  • Add the mushrooms, spring onion, and cilantro, simmer until the noodles are tender, about 5 more minutes. Remove from heat.
  • The completed soup, the noodles are tender and flavorful, the chicken is tender and juicy. Perfect.
  • Ladle soup into bowls, add a hard boiled egg, sliced in half, yolks up, and add 2-3 fried wonton skins on the side of the soup as garnish as desired, serve hot. Enjoy.

Notes

The noodles are 35 Baht for a pack of 220 grams, the chicken is 57 Baht/kilo, for 2 breasts I will say 50 Baht max. For 4 servings this is about 70 cents per serving.
Created on a whim using common soup making principles in Thailand, Lee Thayer.
Thailand.