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Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 1 medium onion , chopped

  3. 1 medium (3-ounce)

  4. poblano chile , seeded and chopped

  5. 4 teaspoon(s) finely chopped peeled fresh ginger

  6. 3 clove(s)

  7. garlic , thinly sliced

  8. 1/4 teaspoon(s) crushed red pepper

  9. 3 tablespoon(s) lower-sodium fish sauce

  10. 2 carton(s)

  11. 32 ounces each 3 cup(s) water

  12. 1/2 cup(s) packed fresh basil leaves , thinly sliced, plus basil sprigs for garnish

  13. 1 1/2 pound(s) boneless, skinless chicken thighs , trimmed of fat, thinly sliced crosswise

  14. 1 package(s) (14-ounce)

  15. 1/4-inch-wide

  16. 1/4 cup(s) fresh lime juice

Instructions Jump to Ingredients ↑

  1. In 6-quart Dutch oven, heat oil on medium until hot. Add onion and poblano, and cook 10 minutes or until lightly browned and tender, stirring occasionally. Add ginger, garlic, crushed red pepper, and 1 tablespoon fish sauce; cook 1 minute.

  2. Add broth, water, and half of basil; heat to boiling on high. Reduce heat to low; cover and simmer 20 minutes. Uncover; increase heat to medium-high. Stir in chicken and uncooked noodles; heat to boiling. Boil 1 minute.

  3. Remove Dutch oven from heat. Skim off fat. To serve, stir in lime juice and remaining fish sauce and basil. Garnish each serving with basil sprigs. Serve with additional fish sauce if you like. Makes about 15 cups.

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