Total Time: 25 minutes
- 6 cup low-sodium chicken broth
- 1/2 lb rice noodles (preferably round like spaghetti)
- 4 cloves garlic, peeled
- 1 inch piece ginger, peeled
- 1 TBSP serrano chili pepper, stem removed an chopped
- 1/2 cup seeded chopped tomato
- 1/4 cup chopped shallots
- 2 TBSP chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp crushed Szechuan pepper
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1 TBSP fresh lime juice
- 1 TBSP olive oil
- 1/2 tsp kosher salt
- 1 1/2 cups shredded cooked chicken breast
- 1 cup julienne carrot
- 1 cup julienne red pepper
- 1 cup julienne celery
- 2 cups baby spinach, packed
- Bring the chicken broth to a boil in a dutch oven or large pot, add dry rice noodles and turn off heat. Leave 10 minutes until softened. Remove noodles from broth so they do not over-cook. Reserve broth.
- Make soup paste by combining garlic, ginger, serrano pepper, tomatoes, shallots, cilantro, cumin, turmeric, Szechwan pepper, garam masala, coriander, lime juice, and olive oil in blender or food processor. Blend until smooth.
- Heat a soup pot, add soup paste and fry for 30 seconds or so. Pour in the reserved chicken broth and mix well. Bring to a boil and reduce heat to low. Add chicken, carrots, red pepper, celery, and spinach and simmer five minutes or until carrots are tender. Season with salt.
- To serve, divide rice noodles between 6 bowls. Ladle soup over and garnish with fresh cilantro.