20 minutes start to finish
if you couldn't tell by the title, i am unsure what to call this. each time i modify it slightly and it turns in to a new soup from another asian country.
4-5 oz rice noodles or rice sticks
3 T peanut oil
10 cloves fresh garlic, minced
1 1/2 inch piece fresh ginger, peeled and minced
1-2 t crushed red pepper
1 pound chicken breast
72 oz chicken stock
5 T fish sauce
2 large tomatoes, diced (optional)
8 oz mushrooms, quartered (optional)
1/2 bunch cilantro, chopped for garnish
fresh basil leaves chopped for garnish
3-4 green onions, thinly sliced for garnish
sri racha sauce for garnish
hoisin sauce for garnish
add noodles to a bowl of very hot water and let soften until you need them. mince garlic and ginger. set aside. remove fat from chicken and slice in very thin strips, about 1/8 inch thick. heat a pot or large saute over medium high. add peanut oil, garlic, ginger and crushed red peppers and stir constantly for one minute. add chicken and stir fry for a minute longer. add stock and fish sauce. increase heat to high and bring to a boil to cook the chicken through. while the soup is coming t0 a boil, dice tomatoes and quarter mushrooms. add to pot. let boil until slightly softened or cooked to your desired tenderness. turn off heat. it will be very hot. i burn my mouth EVERY time....quick learner, right? chop herbs and onions.
to serve, place a serving of noodles in the bottom of bowl, ladle in soup and top with cilantro, basil and green onion. if you like, top with hoisin and sri racha sauce. this is so good on a cool day. it makes me happy.
***note: hoisin sauce has a flavor similar to anise. sri racha is a very hot chili sauce. add sparingly until you reach the taste you like. also , if you are not so keen to spicy flavors, you can limit the red pepper. we like it SPICY.
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