“When eating bamboo sprouts, remember the man who planted them.” Chinese Proverb

MYOTO - Make Your Own Take Out: Thai Chicken Noodle Soup
Recipe courtesy Rachael Ray

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings


  • 2 tablespoons vegetable oil, 2 turns of the pan
  • 1/2 cup chopped celery and/or bell pepper
  • 1 medium size yellow onion, peeled, quartered and thinly sliced
  • 3 garlic cloves, peeled and finely chopped
  • 1/2 # mushrooms, button or shitake whole or sliced
  • 2 poblano or anaheim peppers, seeded and thinly sliced
  • Salt and freshly ground black pepper
  • 1 cup shredded carrots, available in pouches in the produce department
  • 6 cups, 1 1/2 quarts, chicken brothflowers
  • 2 cups water
  • 1 1/2 pound chicken tenders cut into bite size chunks, 2 packages or you may choose to place them in whole
  • 2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended:Kame)
  • 2 tablespoons fish sauce (Adds mucho flavor)
  • 1 cup frozen peas or 1 cup pea pods
  • 3 tablespoons cilantro leaves, chopped
  • 15 fresh basil leaves, roughly chopped
  • 1 lime


Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, celery, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken and mushrooms, simmer 5 minutes then add noodles and peas, simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

Copyright © July 3, 2008