Thai Chicken Glass Noodle Soup Recipe

Ingredients

• 1 1/3 cups or 2.5 oz dried glass noodles
• 4 dried chilies (adjust to taste)
• 3 fresh chilies (adjust to taste)
• 2 shallots (sliced)
• 1 stalk of lemongrass (cut one part into thin slices and the other half into 2-inch pieces)
• 2 tbsp oil
• 1.3 lb chicken thighs (chopped in bite-sized pieces)
• 3 cups water
• 2 tbsp fermented fish sauce (optional)
• 1 tbsp fish sauce
• 1 tsp salt
• 1/2 tbsp MSG
• 5 kaffir lime leaves
• 1 cup lemon basil
• 1/2 cup green onions (2-inch sized pieces)

Instructions

1. 1

   Soak the glass noodles in water as indicated on the package.

2. 2

   Crush dried chilies, fresh chilies, shallots, and lemongrass with a mortar and pestle.

3. 3

   In a medium-heated wok, heat oil and fry the pounded paste for 20 seconds, or until fragrant.

4. 4

   Add chopped chicken thighs and cook until they’re half done.

5. 5

   Pour in water and stir in all seasonings including fermented fish sauce, fish sauce, salt, and MSG, cooking until the chicken is done.

6. 6

   Stir in the glass noodles and cook for one more minute.

7. 7

   Turn off the heat, add lemongrass, lemon basil, and green onions, and mix well with the noodles and chicken.