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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Angel hair pasta and chicken strips with herbs in a spicy broth-based soup. Easy recipe similar to the traditional non-spicy version. Ingredients:
2 red chili peppers, seeded |
2 teaspoons sesame oil |
2 tablespoons fish sauce |
2 tablespoons lime juice |
2 inches piece ginger, peeled and chopped |
1 tablespoon chopped parsley |
1 tablespoon chopped coriander |
1 1/2 teaspoons caster sugar |
3 cups chicken stock |
1 cup water |
1 cup chicken breast, strips |
1/4 cup carrot, chopped |
4 ounces angel hair noodles |
1/4 cup celery, chopped |
1/3 cup coriander leaves, chopped (for garnish) |
1 teaspoon cayenne pepper, powder |
1 red chili pepper, sliced (for garnish) |
Directions:
1. With a food processor or blender, mix well the red chili pepper, powdered cayenne pepper, fish sauce, sesame oil, ginger, lime juice, parsley, coriander and sugar. The mixture should form to a paste.
2. In a saucepan over medium heat, add the paste and cook for 1 minute, stirring constantly. Add the carrots, celery, 3 cups chicken stock and 1 cup water, then bring to a boil on high. Turn heat down to medium, add and pouch chicken strips and poach for 5 minutes or until meat is cooked through.
3. Cook angel hair pasta according to package instructions. Drain.
4. Place equal portions of the cooked noodles in a serving bowl. Ladle over the chicken mixture then top and garnish with sliced red chili pepper and reserved coriander leaves.
5. NOTES: add vegetables such as diced potatoes, green peas, mushrooms, corn, bell peppers - etc, for a different flavor.
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