Myoto Make Your Own Take Out Thai Chicken Noodle Soup Recipes

THAI CURRY CHICKEN NOODLE SOUP

Steps:

• Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
• Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
• Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
• Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
• Bon apetit!

SWEET SOY-GLAZED CHICKEN WITH CARROT-SESAME NOODLES (MYOTO)

Steps:

• Preheat a grill pan or outdoor grill over high heat.
• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Once it comes up to a boil, add some salt and the pasta. Cook the pasta until al dente. Drain and reserve it.
• While the water is coming up to a boil, make the soy glaze. In a small skillet, combine the 1/4 cup of tamari, the brown sugar, 1/4 cup of the chicken stock, the lime juice, crushed garlic clove, one fourth of the grated ginger, and the red pepper flakes. Place it over medium-high heat, bring it up to a simmer, and cook it until the glaze looks like a watery syrup, about 3 to 4 minutes, then remove it from the heat and reserve.
• Preheat a large skillet over medium-high heat with 2 tablespoons of the vegetable oil, twice around the pan. Add the onions, carrots, chopped garlic, the remaining ginger, a little salt, and a generous amount of pepper; cook for 5 minutes, stirring frequently. If the pan starts to look dry, add a bit more oil.
• While the carrots are cooking, grill the chicken. Season the chicken with some pepper and drizzle it with a little oil. Place the seasoned chicken cutlets on the grill and cook for 3 to 4 minutes or until well marked, then flip the chicken and brush with the soy glaze. Continue to cook it for another 3 to 4 minutes, or until it is cooked through. Brush again with the glaze, flip it, and then brush one last time with the glaze. Remove the grilled chicken to a plate, tent it with a piece of foil, and let it rest a few minutes while you pull together the carrots and noodles.
• Add the remaining 1 1/2 cups of chicken stock and the remaining tablespoon of tamari to the carrots, bring them up to a bubble, and simmer for 1 minute. Add the drained pasta, stir to combine them, and cook for about 30 seconds so the pasta soaks in some of the sauce. Turn the heat off and drizzle the mixture with the toasted sesame oil, then sprinkle it with the toasted sesame seeds, cilantro, basil, and parsley. Toss thoroughly to combine. Taste and adjust the seasonings with a little more sesame oil, salt, and pepper and transfer it to a platter. Slice the chicken into thin strips and arrange them on top of the carrot-sesame noodles.