Big pan 2
Bowl for serving
Rice noodles (Spaghetti) -1 lb
Chicken Broth- 6 cups
Grilled chicken breast, cut into very thin 1/8 inch slices -1/2 lb
Carrot- cut in cube 1/2 cup
Red bell pepper cut in cubes -1/2 cup
Cooking oil -1 tablespoon
Salt and pepper, as needed
Chopped cilantro (to garnish) -1 tablespoon
Ingredients for Soup Paste
Garlic minced 1 teaspoon
Ginger, minced 1 teaspoon
Red Chili Pepper-2 fresh
Fresh cilantro minced -1 tablespoon
Cumin seed-1 teaspoon toasted
Turmeric -1/2 teaspoon
Peppercorn Szechwan (timur)-1/2 teaspoon
Asafoetida (Hing) powder- 1/16 teaspoon
Lime Juice- 1 table spoon freshly squeezed
Boil half liter water in a big pan. When the water starts having bubbles add the Spaghetti.
In the same time take a blender and mix all soup paste ingredients into a thick paste; reserve in a small bowl.
When the spaghetti is soft take it off the heat and soak the excess water.
Wash the spaghetti in running cold water.
In a sauce pan heat cooking oil; add soup paste, fry for about 30 seconds
Add chicken broth and mix well.
Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
Add all vegetables into the soup mixture; cook for a few minutes or until tender.
Add the Spaghetti in the mixture
You may add more broth if a soupier consistency is desired.
Adjust seasoning with salt and pepper.
To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.
Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.