8 ounces rice noodles (preferably round like spaghetti)
4 medium garlic cloves, peeled
1-inch piece ginger, peeled
1 serrano pepper, chopped
2 roma tomatoes, chopped
1 shallot, chopped
2 TBSP freshly chopped cilantro plus extra for garnish
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 pre-cooked chicken breast
2 medium carrots, julienned
1 red bell pepper, julienned
2 medium ribs of celery, julienned
2 ounces baby spinach leaves
DIRECTIONS
Bring the chicken broth to a boil in a dutch oven or large pot.
Add the rice noodles then turn off heat and set aside for about 10 minutes or until the noodles are softened.
Remove the noodles from broth so they do not over cook and set the noodles aside then transfer the broth to a separate container and set aside.
Combine the garlic, ginger, serrano pepper, tomatoes, shallots, cilantro, cumin, turmeric, Szechwan pepper, garam masala, coriander, lime juice, and olive oil in blender or food processor and blend into a paste.
Add the paste mixture into the now empty dutch oven over medium-high heat and cook, stirring often, for about 1 minute.
Stir in the reserved chicken broth and then bring to a boil.
Reduce the heat to low then stir in the chicken, carrots, red pepper, celery, and spinach and simmer until the carrots are tender, about 5 minutes.
Season the soup with salt to taste.
To serve, divide the rice noodles between 6 bowls then ladle the soup over the noodles and garnish with fresh cilantro.
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