Thai chicken noodle soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
80 1-cup servings

How do you make a time-honored comfort food relevant in the new millennium? Spice it up, Southeast Asian style, as the chefs at the University of Illinois have done. Dining Services Director Dawn Aubrey says the addition of ingredients such as lemon grass, cilantro, fish sauce and coconut milk guarantee that the soup is a hit with adventurous college students. The university also offers a version that uses the ubiquitous ramen noodles.

Ingredients

1½ lb. rice stick noodles
4 lb. chicken breast chunks
2½ gal. water
8 oz. minced lemon grass
12 oz. chopped gingerroot
2½ lb. diced carrots
11⁄3 tbsp. minced garlic
2 cups lime juice
1 cup fish sauce
8 oz. fresh cilantro
2 qt. coconut milk
9½ oz. chicken soup base
5¾ lb. bok choy, sliced ½-in. thick
Salt to taste
Pepper to taste
 

Steps

  1. Bring large pot of water to boil. Add noodles. Remove from heat and allow noodles to soak 5 minutes, or until soft but still chewy. Drain and rinse briefly with cold water to keep from sticking. Set aside.
  2. In kettle, cook chicken until done. Add water, lemon grass, gingerroot, carrots, garlic, lime juice, fish sauce, cilantro, coconut milk and chicken base. Simmer until carrots are tender.
  3. Add bok choy and continue simmering until bok choy is tender. Season with salt and pepper to taste. Add noodles and serve.  

Recipe by University of Illinois, Champaign-Urbana

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