Five Flavors Asian Chicken Noodle Soup
by Lisa Villiarimo, Food Specialist
Ingredients:
Chicken Stock:
2 tbsp avocado or coconut oil
4 chicken thighs
1 stalk lemongrass, bruised
1/2 onion, quartered
3 slices fresh ginger
3 cloves garlic, smashed
3 kaffir lime leaves (optional but delicious)
8 cups filtered water
sea salt & pepper
Spice Paste:
1 stalk lemongrass, pale part only, finely chopped
1/2 onion, roughly chopped
3 garlic cloves, roughly chopped
3 inch piece fresh turmeric, peeled and roughly chopped (or sub 2 tsp turmeric powder)
2 inch piece ginger, peeled and roughly chopped
3 tsp ground coriander
1 tsp ground cumin
1 tsp sea salt
Soup:
1 tbsp avocado or coconut oil
1 cup coconut milk
1 tbsp lime juice
3 stalks celery, chopped
3 carrots, chopped
1 head broccoli florets
1/2 lb green beans, chopped
1 small sweet potato, chopped
1 chili pepper (to your personal spice level)
sea salt & pepper
3 bunches dried rice or mung bean glass noodles
Garnish:
Cilantro leaves
sriracha or similar chili paste
lime wedges
Method:
Chicken Stock:
Heat the oil in large pot over high heat. Season the chicken thighs with salt & pepper and fry for a few minutes on each side until slightly browned. Add the lemongrass, ginger, garlic, lime leaves and 8 cups of water. Bring to a boil, then reduce the heat to medium and cook for about 45-60 minutes. Remove the chicken pieces from the stock and set aside for later. Strain the broth. When the chicken is cool enough to handle, shred or roughly chop the meat.
Spice Paste:
Blend the ingredients in a blender until smooth. Add some chicken broth if needed to blend smoothly.
Soup:
Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the spice paste and cook, stirring for about a minute or until fragrant. Add the celery, carrots, sweet potato and chili pepper, cooking until slightly softened. Add the shredded chicken, coconut milk and chicken broth and simmer until the sweet potato is fully cooked. Add the green beans and broccoli and cook another few minutes. Turn off the flame and add the lime juice and season with sea salt & pepper to taste.
Soak the noodles in hot water for 5-10 minutes or until tender. Drain and divide among serving bowls. Ladle soup over noodles.
Top with coriander leaves, a lime wedge and sriracha or similar chili paste, if desired.
by Lisa Villiarimo, Food Specialist
Ingredients:
Chicken Stock:
2 tbsp avocado or coconut oil
4 chicken thighs
1 stalk lemongrass, bruised
1/2 onion, quartered
3 slices fresh ginger
3 cloves garlic, smashed
3 kaffir lime leaves (optional but delicious)
8 cups filtered water
sea salt & pepper
Spice Paste:
1 stalk lemongrass, pale part only, finely chopped
1/2 onion, roughly chopped
3 garlic cloves, roughly chopped
3 inch piece fresh turmeric, peeled and roughly chopped (or sub 2 tsp turmeric powder)
2 inch piece ginger, peeled and roughly chopped
3 tsp ground coriander
1 tsp ground cumin
1 tsp sea salt
Soup:
1 tbsp avocado or coconut oil
1 cup coconut milk
1 tbsp lime juice
3 stalks celery, chopped
3 carrots, chopped
1 head broccoli florets
1/2 lb green beans, chopped
1 small sweet potato, chopped
1 chili pepper (to your personal spice level)
sea salt & pepper
3 bunches dried rice or mung bean glass noodles
Garnish:
Cilantro leaves
sriracha or similar chili paste
lime wedges
Method:
Chicken Stock:
Heat the oil in large pot over high heat. Season the chicken thighs with salt & pepper and fry for a few minutes on each side until slightly browned. Add the lemongrass, ginger, garlic, lime leaves and 8 cups of water. Bring to a boil, then reduce the heat to medium and cook for about 45-60 minutes. Remove the chicken pieces from the stock and set aside for later. Strain the broth. When the chicken is cool enough to handle, shred or roughly chop the meat.
Spice Paste:
Blend the ingredients in a blender until smooth. Add some chicken broth if needed to blend smoothly.
Soup:
Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the spice paste and cook, stirring for about a minute or until fragrant. Add the celery, carrots, sweet potato and chili pepper, cooking until slightly softened. Add the shredded chicken, coconut milk and chicken broth and simmer until the sweet potato is fully cooked. Add the green beans and broccoli and cook another few minutes. Turn off the flame and add the lime juice and season with sea salt & pepper to taste.
Soak the noodles in hot water for 5-10 minutes or until tender. Drain and divide among serving bowls. Ladle soup over noodles.
Top with coriander leaves, a lime wedge and sriracha or similar chili paste, if desired.
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