Tuesday, December 20, 2011
Asian Chicken Noodle Soup
I follow a few cooking blogs to find new recipes to try out, and one of my favorite blogs to read is “Eat, Live, Run”. The author went to Le Cordon Bleu, and now develops her own recipes and blogs about them. She provides step by step instructions for each recipe, and takes beautiful pictures of each dish.
I came across her recipe for Asian Chicken Noodle Soup and tried it out last week. I loved the comfort of the chicken noodle soup and the heat from the jalapeno and sriracha sauce. I would recommend this soup to anyone who enjoys Asian flavors and would like to try a new spin on an old favorite!
1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped
5 oz chinese noodles (about half a package)
sriracha sauce for serving (optional)
chopped cilantro for serving (optional)
Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.
Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.
Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.