Thai-Style Chicken and Cellophane Noodle Soup

Name: Thai-Style Chicken and Cellophane Noodle Soup
Cuisine: Thailand
Ingredients: ½ cup fresh lime juice; 3 garlic cloves, finely chopped and crushed to a paste; 3 tablespoons Thai fish sauce; 3 teaspoons cayenne pepper; 5 teaspoons sugar; 5 teaspoons dark soy sauce; 3 skinless and boneless chicken breasts, cut crosswise into strips about 2 inches by ¼ inch; ¼ cup chopped cilantro leaves; 3 garlic cloves, finely chopped and crushed to a paste; 2 quarts chicken broth; 5 scallions, both white and green parts, finely sliced; pinch of sugar; ½ pound cellophane noodles; 6 tablespoons Thai fish sauce; 5 tablespoons light soy sauce

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I like this intriguing soup because, although it’s exotic, I don’t have to worry about scaring my guests with strong or unusual flavors. The basic broth is very mild but served with a pungent sauce, so guests can flavor it to their own taste. The least adventurous don’t have to add any sauce at all.

Ingredients

3 skinless and boneless chicken breasts, cut crosswise into strips about 2 inches by ¼ inch
6 tablespoons Thai fish sauce
5

Asia
Thailand
Sauce
Soup
South East Asia

Method

Marinate the sliced chicken breasts in a tablespoon each of the fish sauce and soy sauce and the pinch of sugar for 30 minutes.

Soak the cellophane noodles in warm water for 20 minutes and drain.

Prepare the sauce by whisking together all of the ingredients.

Bring the chicken broth to a simmer and add the noodles. Cook for 1 to 2 minutes, until the noodles are soft. Divi