Chicken broth with rice noodles. Rice noodle soup. How to make rice noodle soup quickly

• 1 To quickly cook soup with rice noodles and meat, first of all, pour water into the kettle and put it on the stove, turn on the heat and do the rest of the steps. You can use any meat for the soup; I used chicken fillet, since chicken fillet cooks very quickly. Rinse the meat under running water and cut into small pieces. Place the meat in a saucepan and pour boiling water, about 1-1.5 liters. Cook over low heat until done.
• 2 Place the rice noodles in a bowl and pour boiling water over them, the noodles should be completely covered with water, stir, cover the dish with a lid and set aside for 8-10 minutes. Stir occasionally to prevent the rice noodles from sticking together.
  
• 3 Peel the garlic, ginger, onion and chop finely.
  
• 4 Heat olive oil in a frying pan, first fry the garlic, then remove it and discard it, add ginger and onion, fry until soft texture.
  
• 5 Peel, rinse and chop carrots, parsley root, celery. Cut as you like.
  
• 6 Place the vegetables in a frying pan with the onions and fry over low heat for about 10 minutes, at the end add soy sauce and hot chili pepper.
  
• 7 Once the vegetables are stewed in a frying pan, prepare the greens, rinse them, shake off the water and chop finely. Take the green peas out of the freezer.
  
• 8 Transfer the prepared vegetables from the frying pan to a saucepan, add green peas, bring to a boil, and simmer for 5 minutes.
  
• 9 Don’t forget about the rice noodles, after 10 minutes they need to be thrown into a sieve and rinsed with hot water. Place in a bowl, drizzle with soy sauce and olive oil, keep noodles warm.
  
• 10 Place the greens in a saucepan, taste the soup and adjust to your liking. Bring to a boil, simmer for about 2 minutes. Turn off the heat and that’s it, the meat soup is ready.
  
• 11 Place rice noodles on plates, pour in meat soup and you can invite your family to the table. Tasty, fast and healthy.
  

Traditional Asian cuisine is simply impossible to imagine without rice noodles. Today, when such exotic food has firmly established itself on the shelves of our stores, it’s time to learn how to cook it correctly. Moreover, it is not at all difficult. Not long ago we talked about and, but today we’ll talk about soups.

Chicken rice noodle soup

Ingredients:

• chicken – 1/2 pcs.;
• rice noodles – 500 g;
• leek – 1 pc.;
• sweet red onion – 1 pc.;
• chili pepper – 1 pc.;
• ginger – 2 cm;
• coconut shavings - 2 tbsp. spoons;
• soy sauce – 1 tbsp. spoon.

Preparation

Boil half the chicken in 2 liters of salted water. About 10 minutes before readiness, add the whole ginger root to the broth. Remove the seeds from the chili pepper and cut it into thin strips. Chop the red onion into half rings and the leek into slices. Remove the cooked chicken from the broth and let it cool slightly. Separate the meat from the bones, cut into small pieces and return to the pan along with the onions and peppers. Simmer over low heat for about 10 minutes.

Meanwhile, separately, in a large saucepan, boil water and throw noodles into it. How long rice noodles are cooked should be indicated on the package. In any case, you should aim for 3-5 minutes. Ready noodles become transparent. Place it in a colander and let it drain. Place on plates, fill with chicken broth and season with soy sauce. In a dry frying pan, lightly brown the coconut flakes and sprinkle over our rice noodle soup.

Thai rice noodle soup

Ingredients:

• rice noodles – 1 pack;
• garlic – 5 cloves;
• chili pepper – 2 pcs.;
• olive oil – 2 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• lemon – 1 pc.;
• ginger root – 3 cm;
• shrimp in shell – 400 g;
• chicken broth – 2 tbsp;
• coconut milk – 2 tbsp;
• cream (fat content 10%) – 1 tbsp.;
• salt - to taste.

Preparation

Cut the garlic cloves into slices and fry them in a heated frying pan for about 5 minutes. Use a slotted spoon to catch the pieces of chili pepper in the same oil and simmer for a few minutes. (don't forget to remove the burning seeds!). Grind the fried garlic and pepper in a blender. Add lemon zest, grated ginger, sugar, 2 tbsp. spoons of lemon juice. Return this mixture to the pan and simmer over low heat until smooth.

Bring chicken broth to a boil in a saucepan, add coconut milk and cream, and add garlic-ginger dressing. Let it boil again and throw in the shrimp (Thais do not peel shrimp from their shells). Cook for another 3 minutes. Let it brew a little and pour it into plates with pre-boiled rice noodles. The aroma is extraordinary!

An amazing first course of Asian cuisine - Vietnamese pho soup. Like many local soups, it is prepared with rice noodles. A distinctive feature of such first courses is that most of the ingredients are added to the plate directly when serving and serving, rather than being cooked all together.

Pho soup is not prepared according to an exact recipe and is often cooked according to one’s mood. There are different options, which are very similar to each other, but are served with different additives. A soup in which beef is added when served is usually called pho bo (phở bò). If pieces of fish, fish sticks or balls are added to the soup, it is called pho ca (phở cá). The most interesting Vietnamese soup, which is easy to repeat here, is with chicken, pho ga soup (phở gà).

Vietnamese chicken soup is a fairly simple first course, despite the somewhat exotic ingredients. No one can say for sure about the origin of the soup itself and its name. Apparently, the Vietnamese pho soup recipe is a rather complex combination of various first courses, including French cuisine, something from Chinese noodle soups, etc.

According to CNN (World's 50 most delicious foods), pho soup is among the top most delicious dishes in the world. Most often, chicken pho ga soup is prepared with beef broth or vegetable broth. When serving, add white rice noodles, thin slices of chicken, which is cut with bones, greens, fried or raw white onions, and lime. Special additives include sprouts, usually soybeans, beans or wheat, lemongrass, mint and hot pepper.

Pho ga soup is served hot. It's a unique combination of flavors in one dish. Around the world, pho soup recipes are interpreted and changed widely. However, this does not make the dish less tasty, but rather more special.

If you live in Hanoi, they will prepare you an authentic and “proper” Vietnamese pho soup. Far from your historical homeland, it is not always possible to find all the necessary components, and the quality of those available may vary significantly. We decided to make chicken pho soup using commercially available ingredients and were surprised that we could buy everything, or almost everything.

Pho soup. Step by step recipe

Ingredients (3 servings)

• Chicken 1 piece
• Rice noodles 100 gr
• Lime 2 pcs
• White or young onion 1 PC
• Mint 2-3 sprigs
• Cilantro 0.5 bunch
• Mung bean sprouts (soy, wheat, peas, radishes) 50 gr
• Chili pepper 1 pc.
• Ginger 1 piece
• Cucumber 1 piece
• Green onions 2-3 pcs
• Lemongrass (lemon grass) 1 PC
• Garlic 2-3 cloves
• Carrots, onions, soup roots for the broth
• Soy sauce 1 tbsp. l.
• Star anise 1 piece

1. At first glance, it may seem that the ingredients are simply fantastic and inaccessible. No need to despair, everything is on sale. Prepare yourself a delicious first course, it's worth it.

Chicken broth for soup

2. Since we decided to make chicken soup, we cooked chicken broth as a base. For this we bought a small chicken, just enough for a few bowls of soup. Place a whole chicken in a large saucepan, add half a peeled onion, a carrot, and, if you have it, a piece of celery root and parsnips. Pour 2 liters of cold water and put on fire.

   Boil chicken with carrots, onions and roots

3. When the water boils, a little foam will begin to form. Remove the foam using a spoon. Cook the broth for about 1 hour at a low simmer. The broth should not boil, otherwise it will turn out very cloudy. At the end of cooking, remove the chicken from the broth and cover with an inverted bowl. Let the chicken cool. All vegetables from the broth can be discarded; they are not added to pho ga soup.

Preparing vegetables for pho soup

4. To add to the soup when serving, we selected a beautiful green lime, the juice of which is added to the broth, and wedges are served with the soup during lunch. Half a large young onion, which has not yet become sharp and caustic. Sprigs of mint and cilantro, green onions, hot pepper and young green cucumber.

   Vegetables and herbs for preparing and serving soup

5. A very interesting and unexpected addition that is added to Vietnamese soup is mung bean sprouts. Under this slightly menacing and beautiful name lies mung bean. Mung bean sprouts are a common ingredient in Asian dishes. Mung bean sprouts to the desired state in just a day. As a last resort, in good supermarkets you can buy ready-made legume sprouts - for example, peas. Quite suitable for adding to soup.

   Pea and soy sprouts for soup

6. Prepare a plate on which all the vegetables intended for serving Vietnamese chicken soup will be placed. Peel the cucumber and cut into strips along the fruit. Cut half a white onion into very thin strips. If the onion has become spicy and “fragrant”, you can pour it with ice water for 10 minutes, then squeeze it out lightly. Finely chop the green onion. Simply tear the cilantro with your fingers, quite roughly. Place all the vegetables in piles on a plate.

   Slicing vegetables and herbs for serving soup

7. Prepare another plate for vegetables and herbs, which are served separately with the soup during lunch. Remove the mint leaves from the sprigs and place on a plate. If the mint leaves are large, you can tear them in half. Place lime wedges and hot pepper cut into rings there. All vegetables for serving and serving the soup should be prepared while the broth is cooking.

   Vegetables and herbs for serving soup

Preparing noodles for soup

8. Rice noodles are an affordable ingredient that is sold everywhere. In Asia, they prefer freshly prepared noodles when cooking. It’s easier to buy a package of noodles from us, which is enough to make soups 3-4 times. It is better to buy thick and firm rice noodles that are white and slightly translucent.

   Rice noodles

9. We decided to add ginger, a little garlic and lemongrass to the broth in which the rice noodles would be cooked. Cymbopogon or lemongrass (lemongrass, citronella) is a cereal plant often used in Asian cuisine. The pleasant lemon taste and smell is provided by essential oils. To get maximum flavor, the stem must be cut lengthwise into thin strips. In principle, you can use dried lemon grass. Peel the ginger and cut into strips. Peel a few cloves of garlic and chop coarsely.

   Add ginger, garlic, lemongrass to the broth

10. Add ginger, lemongrass and garlic to broth. Add a star anise there. Pour 1-2 tbsp into the boiling broth. l. soy sauce - it is salty enough, and there is no need to add additional salt to the soup. Squeeze the juice of half a lime into the broth - the broth should have a noticeable sourness. Cook the broth for 10 minutes. Then the ginger, star anise, and garlic should be thrown away. The lemongrass can be left for garnishing and serving.

    Add star anise, soy sauce and lime juice to the broth

11. Strain the broth and bring to a boil. Throw rice noodles into the broth and cook until tender. Typically, the time for boiling noodles until cooked is indicated on the package and is 5-6 minutes.

    Boil rice noodles in broth

Serving pho ga soup

12. I read somewhere that in Vietnam they use specially designed plates with several compartments to serve soup. Here everything is a little simpler, and to serve soup to the table we need large and deep plates. Place rice noodles on the bottom of the plate. This is best done with a spaghetti spoon with serrated edges.

    Place cooked rice noodles on a plate

13. Cut the chicken lengthwise into four parts and chop into cubes along with the bones. Place chicken pieces on top of the noodles, placing them along the side of the bowl so that the middle remains free.

    
    

You can make any soup based on chicken broth.

Today we will prepare two combined soups. The first is rice soup and the second is vermicelli soup.

Prefabricated soups are very convenient because their ingredients can be stored in the refrigerator and assembled to your liking at any time.

Ingredients:

Recipe for making chicken soup with rice and noodle soup:

Place the washed chicken thighs in a saucepan. Pour in water and set to cook.

After boiling, remove the foam. Add salt and a well-washed, unpeeled onion. Thus, the broth will acquire a beautiful golden color due to the onion peel dye.

Cook for about ten minutes after boiling.

Cut the peeled carrots into half rings or cubes.

It is better to crush the peppercorns, so they will impart more flavor to the soup.

Add carrots and peppers to the pan.

Continue cooking until done for about another fifteen minutes.

Pour thoroughly washed rice with plenty of water. Set to cook over high heat. Don't forget to stir.

When it boils, reduce the heat. Cook stirring for five minutes. Then drain the water (there will be some left in the pan).

Close the lid. We simmer for fifteen minutes. Remove from heat (do not remove the lid for another ten minutes).

Separately, boil the vermicelli in a saucepan.

Chop the greens.

Place rice and pasta on separate plates. Add greens to each to taste.

Pour in the broth with carrots.

Add a piece of chicken to each plate.

The soup is ready. Store the remaining ingredients in the refrigerator.

Bon appetit.