Step-by-step recipes for making rice noodle soup: options for vegetable, onion and chicken rice noodle soup
2018-07-06 Marina DankoGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
4 gr.
2 gr.
Carbohydrates
9 gr.65 kcal.
Option 1: Classic rice noodle soup recipe
If you don’t constantly use olive oil, you shouldn’t buy it specifically for one dish; take any highly refined sunflower oil. According to the recipe, the pepper is black, but you can add a little spiciness with a slice of chili.
Ingredients:
- small onion;
- three cloves of garlic;
- fifteen grams of ginger;
- celery stalk;
- a couple of parsley roots;
- large carrots;
- 300 grams of white chicken;
- a handful of mixed chopped greens;
- soy sauce - three spoons;
- olive oil;
- salt and fine pepper;
- a handful of frozen peas;
- one hundred grams of rice noodles.
Step-by-step recipe for rice noodle soup
Place a kettle of water on high heat. Wash and chop the meat selected for the soup finely, pour one and a half liters of water in a saucepan. Boil at a low simmer until tender.
Place the rice noodles in a bowl and completely fill with boiling water, stir lightly, cover with a lid and set aside for 10 minutes. During this time, the noodles must be stirred three to four times to prevent sticking, and then rinsed with hot water and sprinkled with soy sauce.
Peel the onion and garlic, remove the skin from the ginger, chop everything finely. After heating the oil in a frying pan, first lightly fry the garlic, then remove it. Add the onion and ginger to the oil and sauté over low heat until softened.
Carefully scrape off a thin layer of skin from the roots of parsley and carrots, cut into small cubes, and chop the celery a little larger. Place the vegetables in the frying pan with the onion sauté, stir and, without changing the heat, fry for another ten minutes. Then add soy concentrate and hot pepper.
There is no need to defrost the peas, put them in a colander and just rinse them, wash the greens too and chop them finely. Add the sautéed meat to the broth, adding the peas as well, and cook for another five minutes.
Season the soup with herbs, add salt to taste and simmer for a couple more minutes. Place noodles in plates, pour in green broth, divide and place pieces of meat into portions.
Option 2: Quick recipe for rice noodle soup with chicken breast
The dish is from the “fast” category, and therefore we put chicken fillet in the soup. If you like the recipe and decide to cook the soup more often, use chicken broth instead of water, and replace the fillet with other parts of the bird.
Ingredients:
- small package of rice noodles;
- a lush bunch of mixed greens;
- a small slice of celery root;
- one large carrot and one onion each;
- vegetable oil;
- water - one liter;
- half a chicken fillet, weighing 350 grams;
- two potatoes.
How to make rice noodle soup quickly
Place the washed and coarsely chopped fillet in cold water, when it boils, collect the foam and reduce the heat. Add a slice of celery, peel the onion, divide it in half and immediately lower half into the broth, cook for twenty minutes. Place the rice vermicelli in another pan of boiling water, adjust the heat to a moderate boil and cook for four minutes, then drain in a colander and rinse.
Dissolve the other half of the onion into small checkers, grate the carrots with fine shavings, cut off the peel from the potatoes, dissolve the tubers into one and a half centimeter cubes. Wash the greens and chop finely. After heating the frying pan, add oil to it and sauté the onions and carrots. Remove the celery and onion from the boiled broth; if it is boiled, you will have to strain the broth.
Return the broth to heat, drop the chicken in, and after boiling, add the potatoes. Cook for up to ten minutes, then put the frying there, wait no longer than three minutes, add the already boiled noodles. Once boiling, add greens to the soup and add salt.
Option 3: Onion soup with rice noodles
It has nothing in common with French onion soup; we have a completely different dish. Do not replace the type of starch, even if you change the proportions, and butter, if available, can be replaced with ghee.
Ingredients:
- three bunches of onion greens;
- red bell pepper;
- three tablespoons of sweet butter;
- two hundred grams of rice noodles;
- one and a half liters of strong chicken broth;
- two tablespoons of potato starch;
- garlic clove;
- large white onion;
- half a glass of soy sauce.
How to cook
Remove the husks from the onion and garlic, finely chop the clove, and dissolve the onion into halves of rings. Wash the onion greens thoroughly and cut into thin rings. Heat the oil in a heavy-bottomed saucepan and first add the onions. Simmer for a couple of minutes, stirring, then add the garlic and green onions. Cook for another five minutes.
During this time, cut and remove the seeds from the bell pepper, spread it into thin strips and add to the rest of the sauté. Pour in the heated broth and cook until it boils for five minutes.
Combine starch with soy sauce and season the soup with this mixture. Separately, boil the rice noodles in boiling water for three minutes, pour the broth into a colander and rinse. Add the noodles to the vegetable broth and immediately turn off the heat. After letting it sit for five minutes, sprinkle the soup with hot pepper.
Option 4: Vegetable soup with rice noodles
If the previous soups could be classified as quite ordinary cuisine, then for the latest one you will have to work hard, if not with the preparation, then with the selection of ingredients. In their composition, if you want to get a dish in the style of oriental cuisine, you can’t replace anything at all, with the exception of broth, which can easily be cooked on chicken wings.
Ingredients:
- seven hundred milliliters of vegetable broth;
- half a small onion;
- a spoonful of chopped green onions;
- a handful of soy sprouts;
- small hot pepper;
- two tablespoons of soy concentrate;
- ten milliliters of rice vinegar;
- garlic clove;
- seventy grams of rice noodles;
- two hundred grams of white chicken;
- 100 grams of cabbage;
- a spoonful of chopped cilantro (leaves only).
Step by step recipe
Cut the peeled onion into large half rings, remove the husk from the garlic, crush the clove or chop it coarsely. Cut the hot pepper lengthwise and remove the seeds, divide the cabbage slice into two parts, slice half thinly, and arrange the rest into large pieces.
Place the onion into the boiling broth, followed by the garlic, half a hot pepper and large pieces of cabbage, and simmer over high heat for up to ten minutes. Pour the rice vinegar into the pan and immediately pour and strain through a sieve.
Let the broth warm up. Dissolve the chicken into thin strips, place in boiling broth, cook at moderate heat for three minutes and set aside from the stove, pour in soy concentrate and stir.
Separately, pour boiling water over the noodles for six minutes, chop the other half of the hot pepper, green onions, cilantro and soy sprouts very finely. Drain the noodles, rinse with hot water, place in a saucepan and add broth. Add small cabbage, chicken, chopped soybeans, pepper and onion.
You can make any soup based on chicken broth.
Today we will prepare two combined soups. The first is rice soup and the second is vermicelli soup.
Prefabricated soups are very convenient because their ingredients can be stored in the refrigerator and assembled to your liking at any time.
Ingredients:
Recipe for making chicken soup with rice and noodle soup:
Place the washed chicken thighs in a saucepan. Pour in water and set to cook.
After boiling, remove the foam. Add salt and a well-washed, unpeeled onion. Thus, the broth will acquire a beautiful golden color due to the onion peel dye.
Cook for about ten minutes after boiling.
Cut the peeled carrots into half rings or cubes.
It is better to crush the peppercorns, so they will impart more flavor to the soup.
Add carrots and peppers to the pan.
Continue cooking until done for about another fifteen minutes.
Pour thoroughly washed rice with plenty of water. Set to cook over high heat. Don't forget to stir.
When it boils, reduce the heat. Cook stirring for five minutes. Then drain the water (there will be some left in the pan).
Close the lid. We simmer for fifteen minutes. Remove from heat (do not remove the lid for another ten minutes).
Separately, boil the vermicelli in a saucepan.
Chop the greens.
Place rice and pasta on separate plates. Add greens to each to taste.
Pour in the broth with carrots.
Add a piece of chicken to each plate.
The soup is ready. Store the remaining ingredients in the refrigerator.
Bon appetit.
Traditional Asian cuisine is simply impossible to imagine without rice noodles. Today, when such exotic food has firmly established itself on the shelves of our stores, it’s time to learn how to cook it correctly. Moreover, it is not at all difficult. Not long ago we talked about and, but today we’ll talk about soups.
Chicken rice noodle soup
Ingredients:
- chicken – 1/2 pcs.;
- rice noodles – 500 g;
- leek – 1 pc.;
- sweet red onion – 1 pc.;
- chili pepper – 1 pc.;
- ginger – 2 cm;
- coconut shavings - 2 tbsp. spoons;
- soy sauce – 1 tbsp. spoon.
Preparation
Boil half the chicken in 2 liters of salted water. About 10 minutes before readiness, add the whole ginger root to the broth. Remove the seeds from the chili pepper and cut it into thin strips. Chop the red onion into half rings and the leek into slices. Remove the cooked chicken from the broth and let it cool slightly. Separate the meat from the bones, cut into small pieces and return to the pan along with the onions and peppers. Simmer over low heat for about 10 minutes.
Meanwhile, separately, in a large saucepan, boil water and throw noodles into it. How long rice noodles are cooked should be indicated on the package. In any case, you should aim for 3-5 minutes. Ready noodles become transparent. Place it in a colander and let it drain. Place on plates, fill with chicken broth and season with soy sauce. In a dry frying pan, lightly brown the coconut flakes and sprinkle over our rice noodle soup.
Thai rice noodle soup
Ingredients:
- rice noodles – 1 pack;
- garlic – 5 cloves;
- chili pepper – 2 pcs.;
- olive oil – 2 tbsp. spoons;
- sugar – 1 tbsp. spoon;
- lemon – 1 pc.;
- ginger root – 3 cm;
- shrimp in shell – 400 g;
- chicken broth – 2 tbsp;
- coconut milk – 2 tbsp;
- cream (fat content 10%) – 1 tbsp.;
- salt - to taste.
Preparation
Cut the garlic cloves into slices and fry them in a heated frying pan for about 5 minutes. Use a slotted spoon to catch the pieces of chili pepper in the same oil and simmer for a few minutes. 
(don't forget to remove the burning seeds!). Grind the fried garlic and pepper in a blender. Add lemon zest, grated ginger, sugar, 2 tbsp. spoons of lemon juice. Return this mixture to the pan and simmer over low heat until smooth.
Bring chicken broth to a boil in a saucepan, add coconut milk and cream, and add garlic-ginger dressing. Let it boil again and throw in the shrimp (Thais do not peel shrimp from their shells). Cook for another 3 minutes. Let it brew a little and pour it into plates with pre-boiled rice noodles. The aroma is extraordinary!
Next to green papaya salad, the king of Thai street food is rice noodle soup.
This dish came to Thailand from China, so it is customary to eat noodles with chopsticks and soup with a spoon.
Each noodle shop has its own variations of soup - with thin or thick rice noodles, with egg noodles, with beef, pork or chicken, with meat or chicken balls, with beef blood, liver, and even with or without broth. It even comes with noodles.
In Thailand you can eat noodles on the street, in the supermarket, and in the market. Mobile motorcycle kitchens deliver noodles to offices during lunchtime. This is how popular this soup is in Thailand.
But, most importantly, it is not only tasty, but also healthy thanks to Chinese spices - goji berries, dried ginger root, coriander seeds, bay leaves, cinnamon sticks, star anise (star anise) and Chinese yam are added to the broth. All these spices improve digestion and lower blood sugar levels. In Thailand, such spice sets are sold in supermarkets.
Spices can be varied to suit your taste. For a more European taste, add only laurel, coriander and ginger. Star anise and cinnamon are quite specific in soup)))
Thai Rice Noodle Soup with Chicken Recipe
Ingredients for 4 servings:
- 8 cups chicken broth,
- 4 boiled chicken legs,
- 4 tbsp. spoons,
- 4 tbsp. spoons of light soy sauce,
- 120 grams of rice noodles,
- , green onions, and black/red ground pepper to taste.
1. Cook chicken broth in advance on 4 chicken legs with spices (1 tsp dried goji berries, 1 tbsp coriander seeds in a linen bag, 1 tbsp dried ginger root, 2 bay leaves, 1 cinnamon stick, 1 star anise) and a little salt. Strain and add light and dark soy sauce.
2. Boil a separate pot of water and boil the rice noodles for 1-2 minutes. If you use mung bean sprouts, blanch them along with the noodles.
