As fall kicks in, it's not a stretch to be thinking about ... chicken noodle soup! And why have a bland version, when you can embellish it up and make it much more exciting. This is a very simple recipe, to make a Thai-inspired chicken soup bowl. My family devours this, and so I think will you.
Get the soup going: In a large pot, heat up about a tablespoon of peanut (or vegetable) oil. Add in a thinly sliced pepper (red or yellow), almost all of a diced red onion, and a few tablespoons of diced ginger (or a few squeezes out of a tube of ginger!). Cook together for about 5 minutes. Stir in a pound of ground chicken, 2 teaspoons of chili garlic sauce, a teaspoon of kosher salt, and 2 teaspoons of turmeric. Cook, breaking up the meat, until chicken is cooked, about 6 minutes. Then stir in 2 cups of chicken broth, a cup of water, and a large portion (about 2 cups worth) of chopped greens (I used mustard greens). Let it come to a boil, then reduce to a simmer and let it cook for about 6-10 minutes more. Add salt to tastel.
Cook your noodles: While the soup is cooking, bring a large pot of water to a boil. Remove from the heat, and add about 8 ounces of some type of pho/Vermicelli noodles. Let just soak in the water for about 4 minutes, then remove and drain under cold water. I like to use a knife or a pair of kitchen scissors and cut the noodles to smaller portions.
Prepare your soup bowls: In soup bowls, add a handful of noodles. Ladle your soup over it. Garnish with chopped peanuts, pickled ginger if you want, and either chopped cilantro or basil. I'd also serve with lime wedges, and some Siracha to amp up the flavors.
Easy and yummy!