Spicy Asian Chicken Noodle Soup

Serving Size: 4
Total Time:

I will warn you though: this soup is not as innocent as it might look.

Danger Will Robinson: these tiny peppers pack a punch. Would you believe there are only two of these wee fiery pods in an entire batch of this soup (all 4 servings of it)? And you will most definitely know they are there; you’ll feel it from your tongue to your eardrums. Let’s be honest: chicken soup is already a surefire cure for colds. Add to that the fact that spicy foods do wonders to clear out the sinuses… that pretty much makes this soup the be all, end all of cold remedies.

Ingredients

  • 1 Tbsp olive oil
  • 3 Tbsp dark soy sauce, or to taste
  • 6 Ounce ounces (1/2 a bag) No Yolks® Extra Broad noodles
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 2 cup filtered water
  • 4 cup low-sodium chicken stock
  • 4 Ounce fresh shiitake mushrooms, stemmed and thinly sliced
  • 2 fresh thai chilies (see note), thinly sliced (discard most of the seeds for slightly less spice)
  • 1 tsp finely grated fresh ginger root
  • 5 large garlic cloves, minced (about 5 teaspoons minced)
  • 1 medium carrot, sliced and halved into semi-circles (about 1/2 cup sliced)
  • 0.5 medium onion, chopped (about 1/2 cup chopped)
  • chopped fresh cilantro, for garnish

Directions

  1. Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion and carrot and sautée until slightly softened, 3 to 4 minutes, then add mushrooms and cook until soft and shrunken in size, about 3 minutes more. Add garlic, ginger, and chilies and stir until fragrant, about 1 minute.
  2. Add chicken broth and water and bring to a simmer. Add chicken breasts to liquid and simmer for 10 to 15 minutes or until chicken is cooked through (thickest part should read 165 degrees F on an instant read thermometer). Remove chicken from pot and transfer to a plate to cool slightly before shredding with a fork.
  3. Add noodles to simmering broth mixture and cook for 7 to 8 minutes or until just al-dente. Add shredded chicken back to pot and cook for 1 to 2 minutes until heated through. Stir in soy sauce to taste.
  4. Divide among serving bowls and top with chopped cilantro.

NOTES: Thai chilies are HOT, so handle with care (we recommend using gloves when slicing them). Two chilies make this soup extra spicy. For slightly less spice, discard the seeds, or use a single chili instead.

For the full post, visit Love and Olive Oil.

Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL.