Soup with rice noodles

Traditional Asian cuisine can not be imagined without rice noodles. Today, when such an exotic has firmly established itself on the shelves of our stores, it's time to learn how to cook it correctly. Moreover, it is not difficult at all. Not so long ago we talked about rice noodles with chicken and rice noodles with vegetables , but today we'll talk about soups.

Chicken soup with rice noodles

Ingredients:

• chicken - 1/2 pcs .;
• rice noodles - 500 g;
• leeks - 1 piece;
• sweet red onion - 1 pc .;
• chili pepper - 1 pc .;
• ginger - 2 cm;
• coconut chips - 2 tbsp. spoons;
• soy sauce - 1 tbsp. a spoon.

Preparation

Half of the chicken is boiled in 2 liters of salted water. Approximately 10 minutes before the readiness, add the root of ginger to the broth, wholly. From the chili peppers, we remove the seeds and cut it into thin strips. Shink the red onions in half rings and the leeks in circles. We take out the boiled chicken from the broth, let it cool down a little. Separate the meat from the bones, cut into small pieces and return to the pan along with onion and pepper. We languish in a small fire for about 10 minutes.

Meanwhile, separately, in a large saucepan, boil the water and throw the noodles into it. How much rice noodles are boiled should be indicated on the package. In any case, you should focus on 3-5 minutes. Ready noodles become transparent. We throw it in a colander and let it drain. We lay out on plates, we fill in broth with chicken, we fill with soy sauce. On a dry griddle, lightly brown the coconut chips and sprinkle our soup with rice noodles.

Thai soup with rice noodles

Ingredients:

• rice noodles - 1 packet;
• garlic - 5 denticles;
• chili pepper - 2 pcs .;
• olive oil - 2 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• lemon - 1 piece;
• ginger root - 3 cm;
• shrimps in the shell - 400 g;
• broth chicken - 2 items;
• coconut milk - 2 items;
• cream (fat content 10%) - 1 item;
• salt - to taste.

Preparation

Cut the slices of garlic into plates and fry them on the heated frying pan for about 5 minutes. We catch a noise on the plate, and in the same oil we extinguish a few minutes pieces of chili (do not forget to remove the burning seeds!). Grilled garlic and pepper grind in a blender. Add to them a peel of lemon, grated ginger, sugar, 2 tbsp. spoons of lemon juice. Return this mixture to a frying pan and simmer on a slow fire until uniform.

In the saucepan, bring the chicken broth to a boil, pour in the coconut milk and cream, add the garlic-ginger refueling. Again, we give a boil and throw the shrimp (the Thais do not clean the shrimps from the shell). We cook for 3 more minutes. Let's take a little bit of it, and pour it on plates, to the pre-boiled rice noodles. The aroma is extraordinary!