Monday, January 1, 2018

A Comforting Soup...With Some Spice

It's tempting, when its cold outside, to eat Chicken Soup by the gallon. But now let's "spice" things up and give this soup a more modern flair.  Every Day with Rachael Ray Magazine Executive Editor Nina Elder stopped by Tonia's Kitchen with a great recipe for Spicy Asian Chicken Noodle Soup. The "star" of this soup though isn't the chicken, it's a spice called Star Anise.  Nina told Tonia it brings on the heat, without too much intensity and adds a cinnamon-y like flavor to the broth.  Nina adds rice noodles, shredded chicken, carrots, lime juice, bean sprouts, mint and chilies to chicken stock for a great soup that will liven things up! By the way, Nina adds if you're looking to make this soup a side dish, it goes great with pork chops

1 12 ounce chicken breast, skin discarded

  • 6 cups chicken broth
  • 2 teaspoons red curry paste
  • 5 ounces rice noodles, such as maifun
  • 1 red bell pepper, thinly sliced
  • 4 scallions, sliced
  • 1/2 bunch cilantro
  • 1 lime, cut into wedges for serving
  • Directions
    1. In a medium saucepan, bring the chicken, broth and 2 cups water to a simmer. Lower the heat, cover and simmer until the chicken is cooked through, 30 minutes. Remove the chicken; let cool. Shred the meat; reserve. Return the bones to the broth, bring to a boil and reduce by about one-third.
    2. Strain the broth. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Stir in the chicken.
    3. Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.