Thanks to Rachel Shaffer for sharing this recipe at the recent Shelf Reliance Convention. I love this Thai soup, it is a great easy, and fast addition to our regular dinner menu. I think that next time I make it I will leave out the Siracha (a red garlicky spicy chili paste) and just add it to adult portions at the table. I think my kids will eat it better if it is not so spicy. If you have never used Siracha, it is found in most grocery stores (my grocer store carries it and I live in the country so your grocery store probably has it. Find it on the Asian isle by the soy sauce)
Caribbean Spice Thai Noodle Soup
8 cups Thrive Chicken Broth prepared
1 Tablespoon Siracha
4 Tablespoons THRIVE Dehydrated Carrots
1cup THRIVE Freeze Dried Mushrooms
2 cloves garlic, crushed
2 cups Thrive Chopped Chicken
1/2 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Coriander
1/4 tsp Allspice
1/4 tsp Cardamom
1/2 Tablespoon Sea Salt
1 Tablespoon White Pepper
1Can Coconut milk
For Serving
For Serving
1/4 cup fresh Cilantro, chopped (optional)
2 limes cut into wedges
2 shallots, thickly sliced
1/2 cup green onions, chopped
2 cups bean sprouts
1 package, rice noodles
Fish sauce and Sriacha to taste
In a large pot, add the first 7 ingredients. heat on Medium High until meat and vegetables are tender and well hydrated. Add in spices (next 7 items) Simmer 10 min. Prepare the rice noodles. Add coconut milk to the soup, continue heating. Divide noodles into 6 to 8 large soup bowls. top the noodles with bean sprouts, shallots, green onions, and cilantro. Ladle soup mix over bowls. Serve with lie wedges, fish sauce and siracha to taste.
