We’ve been playing with this soup for a while and were pretty happy with the flavors now!!
1 large chicken breast (bone in) salt pepper for chicken 1 onion sliced 3 stalks celery sliced 2-3 carrots sliced 1/2CUP cut up turnip (you can omit but we find it adds lots of flavor feel free to substitute for another veg) 2inch slice of ginger to throw in pot 2-3TBSP each diced garlic & green onion 1L Campbells Thai Broth 1 can coconut milk 2TBSP salt 1TBSP white pepper half package cooked rice vermicelli noodles 1TBSP vegetable oil handful chopped cilantro
Get your pot nice and hot, add your oil. Put your seasoned chicken breast in the pan. We normally put skin down first but didn’t this time. You want to get the chicken nicely browned on all sides. The bottom of the pan should start to get some color and flavor on it.
We added in half soya sauce, and a little bit of stock right to chicken. Making sure to lift all the good bits on the bottom of your pan. Add in onions, carrots, celery, ginger, and garlic. Cook for a couple minutes. Stirring well. Then you can add in your stock, turnips, green onions, white pepper, and remainder of soya sauce.
While that’s coming to a boil on medium heat, you can cook up some rice vermicelli noodles. Read directions on package. As all noodles are different. Cook, Rinse, and set aside. Once your veggies are all cooked, your chicken should be done as well. Take out, let cool for a couple of minutes. Debone, slice up, and put back in soup. You can now add in a can of coconut milk. Cook for just a couple more minutes. Throw in a handful of chopped cilantro.
You can add a variety of stuff to this!! Add a bit of noodles to bottom of your bowl and pour some chicken, veggies & broth over. We like to make a tray of Beans Sprouts, Jalapenos, Green Onions, Thai Chilis, and Cilantro to put ontop. We add a squirt of hoisin & sriracha on top as well. Hope your family enjoys this as much as ours does. Very similar to a Chicken Curry Soup, but no curry.
