Thai soup with rice noodles (noodle soup). Chicken Rice Noodle Soup Chinese Rice Noodle Soup with Chicken

The king of Thai street food along with green papaya salad is rice noodle soup.

This dish came to Thailand from China, so it is customary to eat noodles with chopsticks and soup with a spoon.

Each noodle shop has its own variations of soup - with thin or thick rice noodles, with egg noodles, with beef, pork or chicken, with meat or chicken balls, with beef blood, liver, and even with or without broth. There is even with noodles.

Noodles in Thailand can be eaten on the street, in the supermarket, and in the market. Mobile motorcycle kitchens deliver noodles to offices at lunchtime. That's how popular this soup is in Thailand.

But, most importantly, it is not only tasty, but also healthy thanks to Chinese spices - goji berries, dried ginger root, coriander seeds, laurel, cinnamon sticks, star anise (star anise) and Chinese yam are added to the broth. All these spices improve digestion and lower blood sugar levels. In Thailand, such sets of spices are sold in supermarkets.

Spices can be varied according to your taste. For a more European taste, add only laurel, coriander, and ginger. Star anise and cinnamon are quite specific in the soup)))

Thai rice noodle soup recipe with chicken

Ingredients for 4 servings:

8 cups chicken broth
4 boiled chicken legs,
4 tbsp. spoons,
4 tbsp. tablespoons light soy sauce
120 grams of rice noodles,
, green onions, and black/red ground pepper to taste.

1. Boil chicken broth in advance with 4 spiced chicken legs (1 tsp dried goji berries, 1 tbsp coriander seeds in a linen bag, 1 tbsp dried ginger root, 2 bay leaves, 1 cinnamon stick, 1 star anise) and a little salt. Strain and add light and dark soy sauce to it.

2. Boil a pot of water separately and boil the rice noodles for 1-2 minutes. If using mung bean sprouts, blanch them along with the noodles.

Traditional Asian cuisine is simply impossible to imagine without rice noodles. Today, when such exotics are firmly established on the shelves of our stores, it's time to learn how to cook them correctly. Moreover, it is not difficult at all. Not so long ago we talked about and, but today we'll talk about soups.

Chicken soup with rice noodles

Ingredients:

chicken - 1/2 pc.;
rice noodles - 500 g;
leek - 1 pc.;
red sweet onion - 1 pc.;
chili pepper - 1 pc.;
ginger - 2 cm;
shavings of coconut - 2 tbsp. spoons;
soy sauce - 1 tbsp. a spoon.

Cooking

Boil half of the chicken in 2 liters of salted water. Approximately 10 minutes before readiness, add whole ginger root to the broth. Remove the seeds from the chili pepper and cut it into thin strips. We chop the red onion in half rings, and the leek in circles. We take out the boiled chicken from the broth, let it cool slightly. Separate the meat from the bones, cut into small pieces and return to the pan along with onions and peppers. Simmer over low heat for about 10 minutes.

In the meantime, separately, in a large saucepan, boil water and throw the noodles into it. How much rice noodles are cooked should be indicated on the package. In any case, you should focus on 3-5 minutes. Ready noodles become transparent. Throw it in a colander and let it drain. Arrange on plates, pour chicken broth, season with soy sauce. Lightly brown the coconut in a dry frying pan and sprinkle over our rice noodle soup.

Thai soup with rice noodles

Ingredients:

rice noodles - 1 pack;
garlic - 5 cloves;
chili pepper - 2 pcs.;
olive oil - 2 tbsp. spoons;
sugar - 1 tbsp. a spoon;
lemon - 1 pc.;
ginger root - 3 cm;
shrimp in shell - 400 g;
chicken broth - 2 tbsp.;
coconut milk - 2 tbsp.;
cream (fat content 10%) - 1 tbsp.;
salt - to taste.

Cooking

Cut the garlic cloves into slices and fry them in a heated frying pan for about 5 minutes. We catch with a slotted spoon on a plate, and in the same oil we stew pieces of chili pepper for several minutes (remember to remove the stinging seeds!). Grind the fried garlic and pepper in a blender. Add to them lemon zest, grated ginger, sugar, 2 tbsp. spoons of lemon juice. Return this mixture to the pan and simmer over low heat until smooth.

Bring the chicken broth to a boil in a saucepan, add the coconut milk and cream, and add the garlic-ginger dressing. Let it boil again and throw the shrimp (the Thais do not clean the shrimp from the shell). Cook for 3 more minutes. Let it brew a little, and pour into plates, to pre-boiled rice noodles. The aroma is extraordinary!

Step 1: Prepare chicken and chicken broth.

We take our half of the chicken carcass and, after washing it under running water, place it in a saucepan. Adding water to the pan (about 1.5 liters) - put on fire and bring to a boil. After our broth boils, carefully remove the foam with a slotted spoon. Reduce heat to medium and bring to full readiness.

Step 2: Add spices.

Approximately 10-15 minutes before our broth is ready, add ginger root to the pan. So just a piece of the root and throw it.

Step 3: Prepare Peppers and Onions.

Gently and carefully cut the chili pepper lengthwise with a knife, remove the seeds from the inside and cut into thin strips. After peeling the red onion, cut it into half rings, and the leek into circles.

Step 4: Prepare the noodles.

We take the second clean and empty pan, put the noodles in it, fill it with water and boil. Once cooked, drain in a colander and rinse with cold water.

Step 5: Cut the meat and mix the ingredients.

By this time, our chicken has already been cooked, so we take it out and use a knife to cut the meat into small pieces. In the broth we throw chopped leeks, chili peppers, red onions and chicken meat. Let it sit on low heat for 10 minutes.

Step 6: Prepare the coconut.

Pour the coconut flakes into a shallow frying pan and, again over low heat, lightly brown it.

Step 7: Serve to the table.

Arrange the finished noodles on plates, pour over the broth, sprinkle with coconut flakes on top and lightly season with soy sauce. Everything is ready. We serve to the table. Bon Appetit!

Coconut flakes should be taken only in white. The other one doesn't fit.

Chicken should be fresh and not frozen.

Be sure to rinse the noodles with cold water after leaning back in a colander. Rinse 2-3 times otherwise it will stick together.

1 To quickly cook soup with rice noodles and meat, first of all, pour water into the kettle and put it on the stove, turn on the fire and do the rest. You can take any meat for soup, I have chicken fillet, as chicken fillet is cooked very quickly. Rinse the meat under running water and cut into small pieces. Transfer the meat to a saucepan and pour boiling water, about 1-1.5 liters. Cook over low heat until done.
2 Transfer the rice noodles to a bowl and pour boiling water, the noodles should be completely covered with water, stir, cover the bowl with a lid and put aside, for 8-10 minutes. Stir occasionally to keep rice noodles from sticking together.
3 Peel garlic, ginger, onion and finely chop.
4 Heat the olive oil in a frying pan, fry the garlic first, then remove it and discard, shift the ginger and onion, fry until soft texture.
5 Carrots, parsley root, celery peel, rinse and chop. Cut as you like.
6 Transfer the vegetables to the pan with the onions and fry over low heat for 10 minutes, at the end add soy sauce and hot chili peppers.
7 Paka vegetables are stewed in a pan, prepare the greens, rinse it, shake off the water and chop finely. We get green peas from the freezer.
8 Transfer the prepared vegetables from the pan to a saucepan, add green peas, bring to a boil, boil for 5 minutes.
9 Do not forget about the rice noodles, after 10 minutes it must be thrown into a sieve, rinsed with hot water. transfer to a bowl, drizzle with soy sauce and olive oil, keep the noodles warm.
10 Transfer the greens to a saucepan, taste the soup and adjust to your liking. Bring to a boil, boil for about 2 minutes. Turn off the fire and that's it, the meat soup is ready.
11 Arrange rice noodles on plates, pour meat soup and you can invite relatives to the table. Delicious, fast and healthy.

An amazing first dish of Asian cuisine is Vietnamese pho soup. Like many local soups, it is made with rice noodles. A distinctive feature of such first courses is that most of the ingredients are added to the plate directly when serving and serving, and are not cooked all together.

Pho soup is not made to a precise recipe and is often brewed to suit one's mood. There are different options that are very similar to each other, but are served with different additives. Soup, to which beef is added when served, is commonly called pho bo (phở bò). If pieces of fish, fish sticks or balls are added to the soup, they call it pho ka (phở cá). The most interesting Vietnamese soup, which is easy to repeat here, is with chicken, pho ga (phở gà) soup.

Vietnamese chicken soup is a fairly simple first course, despite some exotic ingredients. No one can say for sure about the origin of the soup itself and its name. Apparently, the Vietnamese recipe for pho soup is a rather complex combination of various first courses, including French cuisine, something from Chinese noodle soups, etc.

According to CNN (World's 50 most delicious foods), pho soup entered the top of the most delicious dishes in the world. Most often, chicken fo ga soup is prepared with beef broth or vegetable broth. When serving, white rice noodles, thin slices of chicken, which is cut along with the bones, greens, fried or raw white onions, and lime are added to it. Special additives are sprouts, more often soybeans, beans or wheat, lemongrass, mint and hot peppers.

Pho ga soup is served hot. This is a unique combination of flavors in one dish. In the world, pho soup recipes are interpreted and varied widely. However, this does not make the dish less tasty, rather more special.

If you live in Hanoi, you will be served authentic and "correct" Vietnamese pho soup. Far from the historical homeland, it is not always possible to find all the necessary components, and the quality of the available ones can vary significantly. We decided to make chicken pho soup using commercially available ingredients and were surprised that you can buy everything, or almost everything.

Pho soup. Step by step recipe

Ingredients (3 servings)

Chicken 1 piece
Rice noodles 100 gr
Lime 2 pcs
White or young onion 1 PC
Mint 2-3 sprigs
Cilantro 0.5 bunch
Mung bean sprouts (soybeans, wheat, peas, radishes) 50 gr
Chili pepper 1 pc
Ginger 1 piece
Cucumber 1 pc
Green onions 2-3 pcs
Lemongrass (lemongrass) 1 PC
Garlic 2-3 cloves
Carrot, onion, soup roots for the broth
Soy sauce 1 tbsp. l.
Star anise 1 pc

At first glance, it may seem that the ingredients are simply fantastic and inaccessible. Don't despair, everything is for sale. Prepare a delicious first course for yourself, it's worth it.

Chicken broth for soup

Since we decided to cook chicken soup, we boiled chicken broth as a base. For this we bought a small chicken, just enough for a few bowls of soup. Put a whole chicken in a large saucepan, add half a peeled onion, carrots, if any - a piece of celery root and parsnips. Pour 2 liters of cold water and put on fire.
Boil chicken with carrots, onions and roots
When the water boils, a little foam will begin to form. Remove the foam with a spoon. Boil the broth for about 1 hour at a low boil. The broth should not boil, otherwise it will turn out very cloudy. At the end of cooking, remove the chicken from the broth and cover with an inverted bowl. Let the chicken cool down. All vegetables from the broth can be thrown away; they are not added to the foga soup.

Preparing vegetables for pho soup

To bookmark the soup when serving, we selected a beautiful green lime, the juice of which is added to the broth, and the slices are served with the soup during lunch. Half a large young onion, which has not yet become sharp and caustic. Sprigs of mint and cilantro, green onions, hot peppers and a young green cucumber.
Vegetables and herbs for preparing and serving soup
A very interesting and unexpected addition that is added to Vietnamese soup is mung bean sprouts. Mash is hidden under this slightly formidable and beautiful name. Mung bean sprouts are a common ingredient in Asian dishes. Mash germinates to the desired state in just a day. As a last resort, in good supermarkets you can buy ready-made bean sprouts - for example, peas. Perfect for adding to soup.
Pea and soy sprouts for soup
Prepare a plate on which all the vegetables intended for serving chicken Vietnamese soup will be stacked. Peel the cucumber and cut into strips along the fruit. Cut half of a white onion into very thin strips. If the onion has become spicy and "fragrant", it can be poured with ice water for 10 minutes, then easily squeezed out. Finely chop the green onion. Just pick cilantro with your fingers, roughly enough. Place all vegetables in piles on a plate.
Cutting vegetables and herbs for serving soup
Prepare another plate for vegetables and herbs, which are served separately with the soup, during lunch. Strip the mint leaves from the stems and transfer to a plate. If the mint leaves are large, they can be torn in half. Put the lime slices and chopped hot peppers into rings there. All vegetables for serving and serving the soup should be prepared while the broth is being cooked.
Vegetables and herbs for soup

Preparing noodles for soup

Rice noodles are an affordable ingredient that is sold everywhere. In Asia, freshly cooked noodles are preferred when cooking. It is easier to buy a package of such noodles from us, which is enough to make soups 3-4 times. It is better to buy thick and firm white rice noodles, slightly transparent.
rice noodles
We decided to add rice noodles, ginger, a little garlic and lemongrass to the broth in which rice noodles will be boiled. Cymbopogon or lemongrass (lemongrass, citronella) is a cereal plant often used in Asian cuisine. A pleasant lemon taste and smell is provided by essential oils. To get the maximum flavor return, the stem must be cut lengthwise into thin straws. In principle, you can use dry lemongrass. Peel the ginger and cut into strips. Peel and roughly chop a few cloves of garlic.
Add ginger, garlic, lemongrass to the broth
Add ginger, lemongrass and garlic to broth. There also add an asterisk star anise. Pour into boiling broth 1-2 tbsp. l. soy sauce - it is quite salty, and you do not need to add salt to the soup. Squeeze the juice of half a lime into the broth - the broth should be with a noticeable sourness. Boil the broth for 10 minutes. Then ginger, star anise, garlic should be thrown away. Lemongrass can be left for serving and serving.
Add star anise, soy sauce and lime juice to the broth
Strain the broth and bring to a boil. Throw rice noodles into the broth and cook until tender. Usually, the time for boiling noodles until cooked is indicated on the package and is 5-6 minutes.
Boil rice noodles in broth

Serving pho ga soup

I read somewhere that in Vietnam, specially designed plates with several compartments are used to serve soup. Everything is a little simpler with us, and large and deep plates are needed to serve the soup to the table. Put the rice noodles on the bottom of the plate. It is convenient to do this with a spaghetti spoon with teeth along the edge.
Place cooked rice noodles on a plate.
Cut the chicken along the carcass into four parts and chop into cubes along with the bones. Place chicken pieces on top of the noodles, placing them along the side of the bowl so that the middle remains free.