Spicy Asian Chicken Noodle Soup Gluten Free
RavieNomNoms posted this a while back and it made the top 9 on foodbuzz. So I saved it. I knew with cold and flu season coming this puppy was going to come in handy! I changed a few things. First let me tell you that I prefer to have no chicken in my chicken soup. However, my husband loves it. In mine I took out the Chicken and added bamboo shoots and a little bit of shaved firm tofu. I also changed it to use braggs amino acids, because for someone with celiac disease it is the better choice. For everyone elses chicken soup I cut the chicken Thai style. A thin diagonal slice of meat that cooks in 2 minutes and absorbs all the soups flavor. I find that it is really easy to do if you lightly freeze your chicken. I know it seems counter productive, but if you have it semi frozen it cuts really easily into really thin pieces on the mandoline.
You can adapt this recipe to be vegetarian or more meat heavy, Whichever suits your needs. This is an extremely healthy soup. Here is what I did for the Family:
3 cups fresh chicken broth
1 1/2 cups water
1 1/2 cups sliced thin chicken
1/2 cup sliced carrot
1/2 cup bamboo shoots
2 teaspoons Sriracha (hot chile sauce)
2 teaspoons Braggs amino acids (you can sub gluten free soy sauce or regular soy sauce)
1 1/2 teaspoons Thai red curry paste
1 (2″) piece peeled fresh ginger
6 cups water
3 ounces uncooked rice sticks (rice-flour noodles)
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion
Bring first 9 ingredients (through ginger) to a simmer in a medium saucepan and keep warm.
In a large saucepan Bring 6 cups of water to boil. Add the rice noodles and cook 3 minutes. Drain and place about 1/4 cup noodles in each bowl.
Discard the ginger in your broth. Add juice to broth and stir.
Ladle broth into bowl and top with a tablespoon each of cilantro, and green onions. I like to serve the garnish on the side and let my eaters decide how much of each they want.