I didn’t find this recipe in one spot. I was looking for a Thai or Chinese soup with noodles and found one recipe on Allrecipes.com, but didn’t think it had enough flavor in it. So I kept looking. Finally I had about three recipes that I just kind of mashed together. I really enjoyed the final soup, which was very flavorful and filling.
4 cups low-sodium organic chicken broth
3 cups vegetable broth
1 pound chicken, cut into small pieces
3 cloves garlic – minced
2 inch piece of ginger – minced
4 T. soy sauce
4 T. rice vinegar
1 tsp. chili paste
1 tsp. sesame oil
1 T. sugar
1 + cup bok choy, sliced
2 carrots, sliced
1 cup mushrooms, sliced
1 cup sugar peas
1/2 cup frozen corn
Pour broth into a big pot and mix in chicken, seasonings and all the vegetables (not cilantro and scallions). Heat about medium and cook until the chicken is cooked through. Taste and add pepper or additional soy sauce or vinegar.
Cook the rice noodles as the package directed. I cooked under half the package. Once noodles and soup are cooked, pour soup over noodles in a single serving bowl and top with scallions and cilantro.
Notes: Amazing. All the tastes came together very well and reminded me of the yummy Thai soup I order. Mmmmm.
Servings: 7 – 8 servings. It makes a lot and we’ve got lots of left overs from last night and tonight in our fridge now!