Asian Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I make many versions of this recipe, by far this has been my hubby's favorite. The unique thing about this dish is that I incorporate the rice noodles into the homemade meatballs that simmer to make that delicious broth. Ingredients:
1 lb ground chicken breast |
1 shallot, minced |
1 egg |
1 teaspoon asian garlic and red chile paste |
1 teaspoon fish sauce |
1 teaspoon toasted sesame oil |
1 teaspoon minced ginger |
2 teaspoons minced garlic |
2 ounces bean thread noodles, soaked in hot water till soft, divide in half, then cut one half into 1/2 inch strands save other ha |
3 (14 1/2 ounce) cans chicken broth |
1 chicken bouillon cube, diluted into |
1 cup water |
3 -5 dried shiitake mushrooms, soaked in enough hot water to cover, then thinly sliced |
1 carrot, juliened |
1 shallot, thinly sliced |
3 slices crushed fresh gingerroot |
3/4 cup frozen peas |
2 heads baby bok choy, sliced |
fish sauce, to taste |
soy sauce, to taste |
fresh ground black pepper, to taste |
1 teaspoon chili-garlic sauce, for heat (optional) |
Directions:
1. Meatballs: Combine all ingredients and set aside.
2. Broth: Combine first 6 ingredients and simmer, covered for 15 minutes until mushrooms and vegetables are tender.
3. Bring to a boil. Roll meatballs and drop into boiling broth, reduce heat and cover.
4. Cook an additional 20 minutes or until meatballs are cooked through.
5. Add peas, cook 2 minutes then add sliced bok choy.
6. Adjust seasoning and serve over left over bean thread noodles or rice.
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