Tuesday, July 31, 2012

Improvised Thai Inspired Rice Noodle Soup

This catch all soup recipe is becoming one of my new favorites.  It's light, easy, can use up leftovers, and has a great spicy and sour kick.  It's like grown up ramen noodles, a healthier version with more layers of flavor.

Start by bringing chicken broth or water to a boil.  (If using water, add chicken boullion to make a chicken broth.)  Add rice noodles and simmer until the noodles are tender.  (Use the directions on the rice noodle package to get a good idea of how much broth to use to cook the noodles.)  Add in cooked vegetables (peas, carrots, celery, chopped spinach or bok choy, small pieces of broccoli, onions, corn, basically whatever you have on hand) or if you are using frozen vegetables,  you can add them to the broth frozen and let them cook in the broth.  If you'd like to make it vegetarian, leave it as is or add in shredded or chopped cooked chicken.  Add in your seasoning (a bit of soy sauce, a little bit of lime, some ginger, maybe basil) and you're done.  The secret to improvising a dish like this it to taste as you go, to gauge if you need more or less of a certain item.  Garnish with sriracha sauce (spicy Thai chili sauce), fresh squeezed lime juice, and cilantro.

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