Thai-Style Chicken Soup

Mmmmmm mmmm mmmmmm!

We eat a lot of Thai food, so I know the difference, and I gotta say-this is gooood. You will need some time for this one if you roast your own chicken for that ingredient. Otherwise, you can just buy a small roasted chicken, shred it in there, and the soup will be ready within an hour.

-Vegetable Oil

-6 cloves garlic, thinly sliced

-5 ounces rice stick noodles

-7 cups chicken broth

-1/4 cup fish sauce

-3 green onions, thinly sliced at an angle

-1 small carrot, peeled and sliced

-1 inch piece ginger, unpeeled, thinly sliced

-1 teaspoon sugar

-2 - 2 1/2 cups shredded roasted chicken

-1/3 cup chopped fresh dill fronds

-1/3 cup torn fresh basil

-1/3 cup chopped fresh cilantro

-1/3 cup chopped fresh mint

-lime wedges

-Heat 1/2 inch of vegetable oil in a small skillet over medium-low heat. Add the garlic and fry until golden. About 15 minutes. Scoop the garlic from the oil, drain, and cool.

-While the garlic is cooking, soak the noodles in a large bowl of warm water for 10 minutes. Drain.

-Put the chicken broth, fish sauce, green oinions, carrot, ginger, and sugar in a soup pot and bring to a simmer, uncovered over medium-high heat. Add the noodles and chicken, and simmer until the noodles are at your desired doneness.

-Stir in the dill, cilantro, basil, and mint. Ladle the soup into warm bowls and sprinkle with the reserved crispy garlic. Serve with lime wedges to squeeze over soup. Don't be shy with the lime-it really adds a lot of flavor!!