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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yam Jin Gai Mom's chicken noodle is great, but this soup is all about heat and bold flavor. Thais typically incorporate soup into a menu rather than making it a separate course. Active time: 1 1/2 hr Start to finish: 5 1/2 hr (includes making stock) Ingredients:
6 cups thai chicken stock |
2 to 3 teaspoons northern thai chile powder |
4 small shallots, thinly sliced (1/4 cup) |
3/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips |
1 to 2 tablespoons nam pla (asian fish sauce; preferably thai) |
2 tablespoons soy sauce |
1/2 cup coarsely chopped fresh mint |
2 scallions, thinly sliced |
1 cup loosely packed fresh cilantro leaves |
Directions:
1. Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
2. Serve soup warm, topped with scallions and cilantro.
3. Cooks' note: Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
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