Thai Noodle Soup

Name: Thai Noodle Soup
Ingredients: 1 1/2 lbs chicken drumsticks; 7 cups water; 1 tablespoon chicken base (Better than Bouillon brand); 6 ounces egg noodles, very thin; 2/3 cup carrot, shredded; 2/3 cup snow peas, cut into 1/2 inch pieces; 4 tablespoons green onions, thinly sliced; 1 teaspoon garlic, minced; 1/2 teaspoon gingerroot, minced; 1/2 - 1 teaspoon red pepper flakes, depending on your heat tolerance; 2 tablespoons fresh cilantro, chopped; 1 lime, cut into wedges

12 ingredients

7 steps

Ingredients

1 1/2 lbs chicken drumsticks
7 cups water
1 tablespoon chicken base (Better than Bouillon brand)
6 ounces egg noodles, very thin
2/3 cup carrot, shredded
2/3 cup snow peas, cut into 1/2 inch pieces
4 tablespoons green onions, thinly sliced
1 teaspoon garlic, minced
1/2 teaspoon gingerroot, minced
1/2 - 1 teaspoon red pepper flakes, depending on your heat tolerance
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Directions

1

Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
2

Remove the stock from the heat so that you can more easily remove the fat.
3

Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
4

Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
5

Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
6

Add the cilantro and heat through.
7

Serve with lime wedges.