Pacific Rim chicken noodle soup
from The Best American Recipes 2004-2005
4 oz cellophane or thin rice noodles
8 c. water
1 chicken (about 3 pounds), cut into pieces
2 c. chopped celery
1 large onion
2 Tbsp vegetable oil
1 Tbsp fresh minced lemongrass
2 garlic cloves, minced
2 tsp. minced fresh ginger
1 chile pepper, seeded and minced
4 scallions, chopped
1 c. shredded bok choy or kale or Chinese cabbage
1/4 c. Asian fish sauce
2 Tbsp. fresh lime juice
1 Tbsp. minced fresh cilantro
Put the noodles in hot water to soften, about 3 minutes, then drain. Cut the noodles into 2-inch sections. Set aside.
Combine the water, chicken, celery and onion in a large stockpot. Bring to a boil and simmer for 30 to 35 minutes. Transfer the chicken to a plate and strain the stock. Discard the vegetables.
After the chicken cools, remove the meat from the bones. Discard the skin and bones and add the meat to the stock. In the stockpot, add oil, lemongrass, garlic, ginger and chile pepper. Saute over medium heat for 2 to 3 minutes. Return the chicken and stock to the pot. Add the bok choy scallions, fish sauce, and lime juice. Bring the soup to a simmer and simmer until greens are tender. Add the softened noodles and cilantro and simmer, stirring occasionally, 4 to 5 minutes.
*Okay, here are my notes*
First, if you've got time, simmer the chicken for longer. It'll make better stock. Or, use half chicken broth, half water when you start simmering. For those of you (Gwen) who don't like to handle meat on the bones, I think you could probably get away with using all chicken broth, and boneless chicken. I'd think you'd want 1.5 to 2 lbs of chicken.
Also, we didn't use the chile, because we make Gaby friendly recipes, but I bet it's really good with it. Use whatever kind you like, the authors suggest serrano or jalepeno. We also added more lime (or lemon) juice to ours, and Ernie added more fish sauce. If you don't want fish sauce, use soy sauce instead. Just not the full amount, you'd better do it to taste.
And lastly...the next time, I'll be using more garlic, lemongrass and ginger. Maybe what the recipe calls for, and then half that much again. A note about lemongrass...you have to peel away the fibrous leaves to get to the good stuff. And you just use the bottom, not the whole thing.
This was a good soup, though...I can always tell when Ernie and I both immediately want it for lunch the next day, as we're cleaning the kitchen and making lunches.
4 oz cellophane or thin rice noodles
8 c. water
1 chicken (about 3 pounds), cut into pieces
2 c. chopped celery
1 large onion
2 Tbsp vegetable oil
1 Tbsp fresh minced lemongrass
2 garlic cloves, minced
2 tsp. minced fresh ginger
1 chile pepper, seeded and minced
4 scallions, chopped
1 c. shredded bok choy or kale or Chinese cabbage
1/4 c. Asian fish sauce
2 Tbsp. fresh lime juice
1 Tbsp. minced fresh cilantro
Put the noodles in hot water to soften, about 3 minutes, then drain. Cut the noodles into 2-inch sections. Set aside.
Combine the water, chicken, celery and onion in a large stockpot. Bring to a boil and simmer for 30 to 35 minutes. Transfer the chicken to a plate and strain the stock. Discard the vegetables.
After the chicken cools, remove the meat from the bones. Discard the skin and bones and add the meat to the stock. In the stockpot, add oil, lemongrass, garlic, ginger and chile pepper. Saute over medium heat for 2 to 3 minutes. Return the chicken and stock to the pot. Add the bok choy scallions, fish sauce, and lime juice. Bring the soup to a simmer and simmer until greens are tender. Add the softened noodles and cilantro and simmer, stirring occasionally, 4 to 5 minutes.
*Okay, here are my notes*
First, if you've got time, simmer the chicken for longer. It'll make better stock. Or, use half chicken broth, half water when you start simmering. For those of you (Gwen) who don't like to handle meat on the bones, I think you could probably get away with using all chicken broth, and boneless chicken. I'd think you'd want 1.5 to 2 lbs of chicken.
Also, we didn't use the chile, because we make Gaby friendly recipes, but I bet it's really good with it. Use whatever kind you like, the authors suggest serrano or jalepeno. We also added more lime (or lemon) juice to ours, and Ernie added more fish sauce. If you don't want fish sauce, use soy sauce instead. Just not the full amount, you'd better do it to taste.
And lastly...the next time, I'll be using more garlic, lemongrass and ginger. Maybe what the recipe calls for, and then half that much again. A note about lemongrass...you have to peel away the fibrous leaves to get to the good stuff. And you just use the bottom, not the whole thing.
This was a good soup, though...I can always tell when Ernie and I both immediately want it for lunch the next day, as we're cleaning the kitchen and making lunches.
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