I know it’s spring. But just because it’s spring, that doesn’t mean I give up my cravings for soup. Because really, is there anything more perfect than a lovely bowl of soup? Everything you want, right there in a bowl.
And if it’s in a lovely bowl, even better. See these? These are my pretty new bowls from HomeGoods. HomeGoods. My most favorite store on the planet. And yes, the design is a little smudged on one of them, which is really funny. Why is it funny? Because I stood there at the shelf, with my husband’s help, picking and choosing and putting back the ones that weren’t perfect, and somehow I still brought home a smudged one. We are pathetic.
This recipe comes from my Cooking Light Annual Recipes 2004 (my all time favorite Cooking Light Annual), but you can also find it online, Hot-and-Sour Chicken Noodle Soup. I am giving you the instructions from the original recipe, however, I used 2 chicken carcasses and did mine in the slow cooker.
Hot-and-Sour Chicken Noodle Soup
- 1/4 pound wide rice stick noodles (bánh pho)
- 2 teaspoons olive oil
- 2 cups thinly sliced onion
- 2 cups water
- 1/4 cup fresh lime juice
- 1 teaspoon grated lime rind
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon green curry paste
- 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
- 1 (15-ounce) can whole peeled straw mushrooms, drained
- 1 (14-ounce) can light coconut milk
- 1 (8-ounce) can sliced bamboo shoots, drained
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 1/4 pounds skinless, boneless chicken breast, cut into 1/4-inch strips
- 2 tablespoons minced fresh cilantro
Cook noodles according to package directions, drain and rinse in cold water. Set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring to a boil; reduce heat, and simmer 30 minutes.
Combine cornstarch and 2 tablespoons water in a small bowl. Stir cornstarch mixture into soup. Bring to a boil; cook 1 minute, stirring constantly. Stir in chicken; cook 3 minutes or until chicken is done. Divide noodles and soup amongst 6 bowls (it only served 4 for us) and top with fresh minced cilantro.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.