Recipe: Thai chicken noodle soup

Friends are visiting from Colorado and came down with a miserable cold. Thankfully the symptoms aren't alarming enough to warrant drugs, I am reverting to the age-old restorative cure: Chicken Noodle Soup. Not just any chicken soup, we wanted to make a chicken soup with an edge. The Thai peppers we saw at Whole Foods provided just the inspiration we needed. Between hot chili paste and peppers, this chicken soup will be more like an exorcism than a detox.

Yield: 6 main course servings

Cost: $16.50

Time: 45 minutes

Ingredients:

• 2 tablespoons peanut oil
• 3 tablespoons chopped lemongrass
• 2 teaspoons minced garlic
• 2 teaspoons grated ginger
• 1-2 tablespoons fish sauce
• 2 teaspoons turmeric 
• 1-3 tablespoons chili paste with garlic
• 6-8 cups chicken stock 
• 1 (14oz). can coconut milk
• 8 ounces Asian noodles
• 3 boneless, skinless chicken breast halves*
• Florets from 1 head broccoli, washed”
• 2 tablespoons Thai basil
• 2 tablespoons chopped cilantro

Condiments (served on the side)
Chopped peanuts
Grated nutmeg
Thai peppers, seeds removed and finely chopped

*To slice chicken paper thin, partially freeze chicken breasts in advance to slicing.

Directions

1. In a large heavy-bottomed pot, heat 1 tablespoon peanut oil to medium heat. Sauté lemon grass for 4 minutes then stir in garlic, ginger, 1 tablespoon fish sauce and 1 tablespoon chili paste. Sauté an additional 2-4 minutes or until lemongrass is just tender.

2. Add 6 cups chicken stock and coconut milk and bring to a low boil. Reduce heat and simmer 20 minutes.

3. While soup is simmering, bring another pot of salted water to a boil. Cook noodles according to package directions; drain and set aside.

4. In a large sauté pan, heat remaining peanut oil to medium heat and sauté chicken until just cooked through.

5. Taste simmering soup and add more fish sauce and chili paste to taste. Add broccoli florets to soup, additional stock if desired, and cook 3-4 minutes or until broccoli is just tender. Stir chicken, Thai basil and cilantro into soup.

6. Divide noodles into individual bowls; ladle soup over noodles, and serve with condiments.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 4, 201