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Thai Chicken Noodle Soup

Ingredients

4 servings

2 tablespoons vegetable oil (twice around the pan)
1 medium yellow onion, quartered and thinly sliced
3 garlic cloves, finely chopped
2 poblano or Anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots (in pouches on the produce aisle)
6 cups (1 1/2 quarts) chicken stock or broth
2 pounds chicken tenders, cut into bite-size chunks
1 small bundle from a 3.75-ounce package of bean thread noodles (there are usually 3 bundles in 1 package; recommended brand Kame)
3 tablespoons fresh cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
Juice of 1 lime

  1. Heat a large, heavy-bottomed soup pot with the vegetable oil over high heat. Once you see the oil ripple, add the onion, garlic, and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add the carrots and 6 cups chicken stock. Cover with a lid and bring up to a simmer. Once simmering, add the chicken and noodles and simmer for 10 minutes more. Remove the soup from the heat and add the cilantro, basil, and the lime juice.

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