Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Thai Chicken Noodle Soup




Source of Recipe


internet






List of Ingredients



• 1 Tbsp vegetable oil
  
• 1 large onion, chopped
  
• 1/2 lb mushrooms, thinly sliced
  
• 4 cups cut up, leftover cooked chicken
  
• 4 16 oz cans chicken broth
  
• 1 bunch scallions (green onions) , sliced on 1/2" diagonal
  
• 3 carrots, julienned
  
• 1 cup thinly sliced cabbage
  
• 2 Tbsp rice vinegar
  
• 1 Tbsp brown sugar
  
• 1/4 box Rice Noodles, any width, broken into bite size pieces
  
• Garnish chopped cilantro (coriander leaf)
  






Instructions



1. In soup pot, heat vegetable oil. Sauté onion and Red Curry Base until onion is almost soft.
   
2. Add mushrooms. Sauté 3 - 4 minutes more.
   
3. Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar. Bring to a boil. Reduce heat. Simmer 5 minutes.
   
4. Just before serving, add Rice Noodles, stirring together well. Simmer for 4 minutes.
   
5. Serve immediately, garnished with cilantro.
   






Final Comments


Yield: 6 Servings