Mike's Spicy Thai Chicken Rice Noodle Soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using the energy we burn (energy out).
Tips for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and drinks which are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, select meals or drinks that have fewer kilo-joules at other foods in the day.
Tips for seeing the energy you burn:
Be active in as many ways as possible throughout the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting time at work
Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent many ailments.
Before you jump to Mike's Spicy Thai Chicken Rice Noodle Soup recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to mike's spicy thai chicken rice noodle soup recipe. To make mike's spicy thai chicken rice noodle soup you need 37 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Mike's Spicy Thai Chicken Rice Noodle Soup:
- You need Noodles
- Prepare 2 16 oz Asian Rice Stick Noodles [room temp]
- Take Spicy Thai Chicken Broth
- Use 1/2 lb Precooked Rotisserie Shreadded Chicken
- You need 3 box 32 oz Chicken Broth [+ reserves]
- Take 2 tbsp Thai Kitchen Fish Sauce [+ reserves]
- Provide 1 1/2 tsp Thai Lemon Grass [minced]
- Get 10 Thai Chile Peppers [stems removed - left whole - + reserves]
- Provide 2/3 cup Thai Basil [chopped + reserves]
- Use 1 cup Fresh Bean Sprouts [left whole - + reserves]
- Use 1/4 tsp Chinese 5 Spice
- Provide 1 1" Piece Fresh Ginger [peeled - left whole]
- You need 2/3 cup Celery With Leaves [sliced]
- Get 2/3 cup White Or Purple Onions [sliced]
- Get 8 clove Fresh Garlic [smashed and fine chopped]
- Use 1 Juice Of 1 Thick Lime Wedge [+ reserves]
- Provide 1/2 cup Fresh Snap Peas
- Prepare 2/3 cup Carrots [sliced]
- Prepare 1 tsp Black Pepper
- Take 2 tbsp Siracha Garlic Chile Sauce [+ reserves]
- Provide 1/2 tbsp Powdered Chicken Bullion
- Provide 2 tbsp Soy Sauce [+ reserves]
- Use Garnishments
- Take Fresh Bean Sprouts
- Get Siracha Garlic Chile Sauce
- Use Thai Chile Peppers [sliced]
- Get Jalapeños [sliced]
- Use Sliced Boiled Eggs
- Prepare Fresh Thai Basil
- Prepare Fresh Cilantro
- Take Lime Wedges
- You need Soy Sauce
- Prepare Fish Sauce
- Take Options [add all to broth if chosen]
- You need 1 Cinnamon Stick
- Get 1/3 cup Coconut Milk
- Prepare Star Anise [or, you can increase your chinese 5 spice by 1/4 tsp if out]
Steps to make Mike's Spicy Thai Chicken Rice Noodle Soup:
- Here's what you'll need.
- Rinse and chop your vegetables.
- ● Place everything in the Spicy Thai Chicken Broth section [except for the + reserves] in a large pot and bring to a simmer. Boil until carrots are soft. About 35 to 40 minutes. ● Add additional chicken broth or water if you need it at simmers end. You'll definitely want a lot of broth for this dish. ● Turn off heat.
- Prepare your chilled, fresh garnishments and place on table in seperate bowls.
- ● Pull your 1" whole ginger piece and fine chop 1 tablespoon of it. Place back in pot. ● I'll also add another handful of fresh chopped Thai Basil to the pot again and allow it to steep for flavor and texture.
- Place room temperature rice noodles evenly in 4 seperate bowls. Try to slightly seperate noodles in bowls with chopsticks.
- ● Bring broth back up to a super heavy boil. ● Ladle piping hot broth over the tops of your noodles. ● Mix broth and noodles well. The noodles will cook almost immediately. ● Allow soup with noodles to sit for 1 minute before garnishing and serving.
- ● Know that even with your broths long simmer time, your snap peas and bean sprouts will still remain crispy. ● Allow your guests to serve themselves from their noodles, to the broth, to their garnishes. They always seem to have great fun doing that! See the Garnishment section for options. ● IMHO opinion as a Chef - additional fresh thai basil leaves, the squeeze of a lime wedge, Siracha Garlic Chile and Soy Sauce are absolutely essential - garnishment wise - in this soup upon serving. Enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly
Cover raw meat or fish and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to be sure everything you are going to use was stored properly (according to any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state how long you can keep the food and whether it needs to go in the fridge.
This sort of food often has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. By way of example, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it does not mean that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date, the caliber of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you ill.
If you plan on using an egg after its best before date, be sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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