Recipe by ROB BELYK
"A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles."
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green onions, chopped
carrots, cut into 1 inch pieces
4 large stalks
celery, cut into 1 inch pieces
ground black pepper
ground cayenne pepper
skinless, boneless chicken breast halves - cut into 1 inch cubes
fresh red chile pepper, seeded and chopped
1/2 (12 ounce) package
dried rice noodles
My family LOVED this soup. The first time I made it I used the rice noodles and thought they were alittle too much, so the second time I used thin egg noodles and enjoyed it more. Was really very good.
Even though I omitted the chile pepper, it was far too spicy to enjoy, and it had an almost bitter taste. It was awful. Definitely will not
make this again. A waste of time and money.
I made this and I understand what people were saying now about the flavor being a little off. In theory the soup was good, but with the weird flavor going on, it sort of negated all the goodness. I tried to analyze what about it made it that way, and I decided if I make this again, I would omit the poultry seasoning and the sage. Also, my chicken got a little overcooked. I cut the cayenne down to 1/4 of a teaspoon and it was the perfect amount of spice - not overpowering, but still a little spicy.
Excellent soup. Take it easy on the black pepper and I added potatoes instead of red pepper. A must to add bean sprouts...My husband begged for more.
Very good and spicy. I didn't have a red pepper so I used a green jalapeño pepper instead and it turned out very very good. It had just the right amount of spice. I only cooked my soup for like an hour and a half b/c I only made a serving for 4, but it still turned out good. I seriously don't know why this recipe has so many bad reviews. It's a good recipe.
Weird combination of ingredients. Didn't really like it. Proportions were weird. Needed more broth.
A good soup and fairly easy to prepare,but plan ahead because it does require a variety of ingredients and has a lengthy cooking time. "Spicy" is the recipe's first name so you should not be surprised that it is. The combo of flavors makes it unique (if not a bit confusing). It hinted at more of a spicy Italian flavor to me, so I added a teaspoon of sesame oil toward the end of cooking to give it more of an Asian taste. I enjoyed this soup and will likely make it again someday.
not very good; it was spicy but tasted too much of powders and was incredibly salty. i wonder if some of these tablespoons were supposed to be teaspoons
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chicken Thai Noodle Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 131
** Calories from Fat: 27
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