Thai Chicken Noodle Soup

One week and counting, folks, until the Opening Ceremony for the 2012 London Summer Olympics!  And, if you will grant me a momentary indulgence, GO TEAM USA (good luck to everyone else too)!!!!!!!!!!!!!!!!!!!!!!!!!!!! During any series of Olympic Games, I tend to get most of my news several hours after the events are completed and the medals awarded, but I always try to set aside time for the artistic gymnastic competition and all forms of volleyball finals. Personally, I am   really excited, about gymnast Gabrielle Douglas, a Virginian like myself.

Of course, like any good foodie during the Olympics, I eat up all stories about the diets of the athletes, in Olympic Village, or food-related Olympic sponsors. I was really excited when I found this article about the merging of sports nutrition and culinary arts at the U.S. Olympic Training Center – and it came complete with the recipe for one the U.S. Olympic athletes’ dishes. Obviously, I was going to try to make it! I tweaked the recipe slightly, by adding matchstick carrots and only loosely following the measurements for individual servings. For an athlete knowing exact amount of Thai rice noodles is important, for me – far less so.

Thai Chicken Noodle Soup
makes approximately 4 servings
7.5 cups water
1 lb chicken, cut into one inch or smaller
3 tablespoon hoisin (Dynasty brand is gluten free)
3 tablespoon soy
3 tablespoon fish sauce
2-3 cloves minced garlic
1 teaspoon cayenne pepper
1 package (about 9 ounces) thin rice noodles
1 jalapeno or 2 serrano peppers, finely diced
3 tablespoons rice vinegar
3 tablespoons (approximately) green onion, chopped
3 tablespoons (approximately) cilantro, chopped
1 package Bean sprouts
1 package Matchstick carrots

1)     In a large pot, bring water, fish sauce, hoisin sauce, gluten free soy sauce, and chicken to a boil. Reduce heat and add garlic and cayenne pepper. Simmer for 1 hour, covered.

2)     About 30 minutes into the broth cooking time, begin to prepare noodles according to the package directions (this timing will vary based on the type of noodle you use).

3)     While the noodles are soaking/cooking: Mix finely 1 jalapeno/2 Serranos, finely diced with rice vinegar in a small bowl (double amount of vinegar and hot pepper if you like spicy food as you’ll use more…).

Toss together chopped cilantro and green onion in a separate bowl.

4)     When the broth and noodles are done: Add approximately half a cup of rice noodles, 1/3 cup each matchstick carrots and bean sprouts, 1 generous tablespoon cilantro/green onion mix, and at least 1 tablespoon hot pepper in vinegar (if you like your food spicy add more, but recognize you may need to make more of the jalapeno/vinegar mixture).

5)     Ladle about 1 cup of broth, with about a quarter of the chicken over noodles and veggies. Enjoy!!!

**Thanks Ruth for taking pictures while I cooked 🙂


3 responses to “Thai Chicken Noodle Soup

  1. Pingback: Au Revoir 2012 – A Look Back | corkandspoon

  2. Pingback: Pinspired: Roasted Squash Soup with Gruyere Crostini | corkandspoon

  3. This looks so delicious! And healthy!

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